On a
visit to Barbados about seven years ago, there I was introduced to a very
unique liqueur called Falernum. They
make a really good cocktail there called a Corn ‘n Oil in which the John D.
Taylor Velvet Falernum is the primary ingredient. I also found out on the same trip that it is
made at Foursquare Distillery there on Barbados.
John D Taylor Velvet
Falernum is a longtime staple item of resorts and bars
in Barbados, and today for its use in Tropical, Tiki and Caribbean drinks such
as the Rum Swizzle, Mai Tai, Zombie, and the Corn n' Oil. It is made from an infusion of spices and
lime juice into sugar cane syrup and Barbados Rum.
Falernum was at
the center of many of Don the Beachcomber and Trader Vics’ popular cocktails of
the era. Falernum is a classic for your
classic Tiki and other Caribbean cocktails.
Falernum is either a
non-alcoholic syrup or a liqueur based around white rum. Almond, clove and lime zest, with
other possible flavors of allspice, ginger or vanilla are added to the rum to
create this unique flavor. Falernum is
one of those mixers that fit into so many different cocktails and brings them
to life with the extra depth it adds.
For those looking
for the flavor of falernum without the alcohol, Fee Brothers makes a very good
Falernum syrup. The other alternative is
to make it yourself. There are a lot of
recipes out there to create this in your own kitchen. Below is the recipe that I have played with
and like very much.
Traditionally,
falernum is used with rum, tiki driven or swizzle style cocktails. Falernum
adds a spicy sweetness that will overcome the citrus acetic, dryness or
sourness of many cocktails. Falernum
can be used with other spirits addition to rum, it does very well, especially
dark spirits like rye, brandy, and scotch.
This is one mixer that you have to be careful with and not use too much
of it, as it can over power the cocktail very easily.
Bahama
Bob’s Falernum Recipe
- 1/3 cup Sliced, Raw Almonds
- 30 whole Cloves
- 1/8 cup of fresh chopped Ginger
- 1/2 cup of Doorly’s White Rum or other quality white rum
- 8 Limes
- 2/3 cup of Water
- 1/2 cup of Sugar in the Raw
Preheat the oven to 400°F and
toast the almonds on a cookie sheet until slightly darkened and fragrant, about
five minutes. Be careful not to let them burn. Let cool before using.
Place the almonds and cloves in a closeing glass jar and pour in the rum. Shake and let steep 24 hours days.
Zest the limes, being sure no
white pith is included. Set aside four of the limes for use in the rest of this
recipe, and reserve the rest for another project. Add lime zest to the jar. At
this point you can also add other spices, if desired. Shake and let steep for 1
day, and then strain through cheesecloth, pressing to extract as much liquid as
possible.
Juice four of the limes, and
strain the juice into a sauce pot. Add water and sugar, then bring to a boil on
medium heat. Cook until sugar is dissolved, about 5 minutes. Let syrup cool,
then combine with the strained almond and clove infusion. Strain mixture
through a coffee filter, if desired, then let it rest for an additional 12
hours before use.
