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Falernum Syrup

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Summary

Yield
Servings
Prep time5 minutes
Region

Description

Falernum is a peculiar concoction that serves as a sort of simple syrup and bitters combined. It is a sort of "taste of the islands." John Taylor is a good commercial brand, but it is hard to find. This recipe makes a lot, but it keeps well. Share it with friends who like tiki cocktails!

Ingredients

8ozBacardi 151 Rum
7eaZest of whole limes (no pith!)
1⁄2cGinger (julienned)
50eaCloves (whole )
1eaNutmeg (a whole one crushed)
1cSimple Syrup, strong (2 cups sugar:1 cup water)
10drAlmond Essence

Instructions

  1. For 24 hours macerate in rum: the zest, julienned ginger, cloves, and nutmeg
  2. Prepare a simple syrup of 2C sugar to 1C water, warm just enough to dissolve sugar, then cool.
  3. Add almond essence to syrup.
  4. Strain rum and add the flavored rum to the almond-syrup.
  5. Mix well. Store in refrigerator.
4
Your rating: None Average: 4 (1 vote)
  • By John at 10/25/2011 - 21:09
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Crushed Nutmeg?

I have grated nutmeg before, but I've never crushed one. How would I do that? Or is grated essentially the same thing? Also, could I substitute ground nutmeg from my spice cabinet?
  • By joesgammato at 03/20/2018 - 15:02
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If you grate the nutmeg, it's

If you grate the nutmeg, it's too hard to strain it out.
  • By John at 06/12/2021 - 18:01
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Alter Recipe?

WOW this definitely sounds like it will make a lot. How long does it store for? Do you think it would be OK to cut the recipe in half? Where can I find Almond Essence?
  • By vlizzle at 12/11/2011 - 21:05
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It does make a lot, but it

It does make a lot, but it lasts forever, and curious foodies will surely find other uses for it.

I got the almond essence from a little Dr Oetker 4-pak of skinny glass tubes. Dr Oetker is a line of German baking ingredients. I don't recall where I found it, but I just used up my last tube with this year's Christmas Pudding, so I must find it again - I wil let you know when and where I find it, unless someone beats me to it here!

  • By John at 12/11/2011 - 22:26
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