John D. Taylor's Velvet Falernum is the choice for me when making cocktails calling for falernum.
Velvet Falernum has limitless possibilities for mixing very flavorful cocktails. . This is a very unique liqueur that exudes flavors of lime, almond, vanilla, ginger, and clove. I find it to be an essential component for many Caribbean cocktails . Velvet Falernum is a longtime staple item of resorts and bars in Barbados, and today for its use in Tropical, and Tiki cocktails. . It is made from an infusion of spices and lime juice into sugar cane syrup and Barbados Rum. John D Taylor's Falernum, considered by most to be the original Falernum, and it is today produced in Barbados by Richard L. Seale Ltd.
Richard L. Seale oversees distilling operations and has a reputation for operating outside of the box when it comes to the use of technological advances in distilling and the overall production of his rums.
Despite being located in a sugar cane plantation , Four Square Distillery gets most of its molasses from Guyana, The old sugar cane factory was separated from the distillery in 1950, with the production of sugar ending between 1987 and 1989. In 1995 they took over an abandoned sugar factory and after a complete remodeling and the installation of custom built Italian stills, they began producing rum in 1996.
In Barbados, the "National Cocktail" is "Corn and Oil", a lively cocktail that gets it's unique flavor from the combination of the Bajan rum, John D. Taylor's Velvet Falernum and bitters. You will find that this is a staple to keep at you bar for adding that special twist to your cocktails. Whether you are making Tiki, Caribbean or most any other cocktails, this is something you need to keep in mind for making you cocktail very special and memorable.
Corn and Oil
- 2/3 of a ice filled glass of John D. Taylor's Velvet Falernum
- two dashes of Bitters
- Top Up with Doorly's XO Rum
There are many uses for John D. Taylor's Velvet Falernum, and you will not be disappointed with the results in many old and new cocktails as you experiment with it. Hope you enjoy the results like I have over the past few years since I discovered it. ;o)