Why Homemade Falernum is Better in Tiki Cocktails. Here’s Our DIY Recipe.

While there are far more options today than even two years ago, making your own Falernum for tropical cocktails allows you more control over the spice levels, sweetness, and even ABV of your final product.

Before we get into the how-to, Falernum may not be something every bartender recognizes. If your program doesn’t cover Tiki, it’s likely not on your radar. Made using almonds and a range of spices, Falernum is a lightly creamy, slightly spiced flavoring made into either a syrup or cordial. When used in cocktails or mocktails, it has a dynamic flavor profile that adds tons of depth and drama.

With so many options currently available, you might be wondering why make your own? The answer is two-fold, decreased sweetness and increased freshness. Most of the spices used in Falernum are best when they’re fresh. Ginger and lime juice lose their brightness and freshness when bottled. Likewise, many bottled options will have more sweetness than you might want. Making your own gives you complete control over how much sugar, what spices, and how much or how little alcohol is involved.

That said, if you’re working at a bar without many cocktails that use Falernum, bottled options make much more sense for efficiency. Plenty of brands make high-quality options; one of our current favorites is made by The Bitter Truth. It’s also worth noting that any time you make your own ingredients you can’t guarantee consistency the same way a bottled option can.

Falernum

Ingredients:

• 1 1/2 Cup Almonds
• 1/2 Cup Fresh Ginger
• 2 Limes Juiced and Zested
• 1 tbsp. Whole Clove
• 1 tbsp. Whole Allspice
• 4 Cinnamon Sticks
• Overproof Rum of Choice
• Rich Simple Syrup

Preparation: Lightly chop almonds and toast on a sheet pan with the spices. Set aside to cool. Roughly chop ginger and prepare limes. In a sanitized, non-reactive container add almonds, ginger, spices, lime zest and juice, as well as enough rum to cover. Set aside in a cool, dark place for at least 24 hours. Double strain into a fresh container and discard solids. Make a rich syrup using preferred sugar to water ratio and once cool, mix in equal parts with the infused rum. Refrigerate for 24 hours before use.

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Source: Mixology News