Homemade Liqueurs

Ginger Liqueur

Allspice Dram

Falernum

Method

Cinnamon Syrup

Ginger Liqueur

Tastes like Domaine de Canton. Delicious. Used in the tiki cocktail Yule Log Grog.

Ingredients:

2 ounces ginger root (I used dried, fresh will work too)

1 vanilla bean

1 cup sugar

1 1/2 cups water

Zest of 1 orange

1 1/2 cups rum (I used Mount Gay Eclipse)

Boil the ginger, vanilla, sugar, and water for 10 minutes, then let cool and put into a jar to sit for 2-3 days. Double strain and bottle!

Original source: Serious Eats. I’ve modified the recipe.

Allspice Dram

Ingredients

1/2 cup allspice berries

2 1/2 cups navy-strength rum

1 cup brown sugar

1/2 vanilla bean

1 cinnamon stick

Toast and crush allspice berries, then soak in rum for two weeks. Mix with simple syrup (1:1) made with brown sugar, vanilla bean, and cinnamon.

Original source: Alton Brown. I’ve modified the recipe.

Falernum

Paul Clarke’s Falernum number 10: https://thelosttikilounge.com/ingredients/falernum-guide/

6 oz Overproof White Rum – Wray & Nephew recommended

9 Limes, zested – preferably organic

40 Cloves, toasted – buy a new pack – don’t use the ones from last Christmas!

2 tbsp Blanched Slivered Almonds, toasted

1/2 tsp Almond Extract

2 oz Fresh Ginger, peeled and sliced or julienned

14 oz Rich Simple Syrup – 2:1 ratio, cold preparation

Method

Zest the limes with a microplane grater, zester or vegetable peeler, making sure to leave all the white pith behind. And watch those knuckles! Adding human flesh really won’t enhance the flavour.

Toast the cloves in a dry pan over a medium heat, shaking frequently, just until they begin to become aromatic, then remove from the heat.

Toast the almonds, shaking frequently, until they begin to turn light brown, then remove from the heat.

Peel the ginger and either slice it into thin batons or julienne it.

Add the lime zest, cloves, almonds, ginger and the rum in a pint-sized jar and allow to macerate for 24 hours. Every now and then, take a moment to review your creation. It looks green, strange, almost luminous. Give it a shake. Awesome.

Strain the infusion into your final container through a muslin or a moistened cheesecloth. Make sure to give it a good squeeze at the end to get every last drop of potent liquid out. If it’s still a bit ‘gritty’, run it through a second time, or if really stubborn try something like a coffee filter to help refine it.

To make the rich simple syrup, add 2 cups of sugar (preferably super-fine) and 1 cup of cold (or slightly tepid) water to a large jar. Seal the lid and shake until the sugar is completely dissolved. If you’re struggling to get it to liquefy, add it to a pan and put it on a very low heat, stirring every few minutes until the liquid is clear.

Measure 14 ounces of your syrup and pour into your final container along with the rum infusion and the almond extract, give it a shake to combine, and you’re done!

Cinnamon Syrup

Use Cassia, which holds up better in syrup than ceylon or sri lankan.

15g Cassia

250g water

250g cane sugar

Simmer 15 mins, let sit for a couple hours, strain and store in fridge.