It’s time again to make another batch of falernum. This makes my fourth batch to date. I am still tinkering with my own recipe, based upon the wonderful Paul Clarke.
At Tiki Central I run into those who seem to be afraid to experiment in creating their own concoctions of tinctures, liqueurs and juices. There’s no need to dread or disdain working in the kitchen. If you can make an omelet, you can make falernum. There is not a time commitment needed: I spent a scant 25 minutes from start to finish below, and I was taking pictures.
9 limes, zest from
¼ cup diced fresh ginger
2 cardamom pods
½ cup slivered almonds, dry-roasted
750ml Cruzan 120 Clipper Rum
A picture essay follows after the cut. I hope this inspires the previously kitchen-adverse to start tinkering.
I zest my limes with a microplane. I attempt to refrain from hitting the white pith of the fruit.
I purchase these juicy ceylon cloves from Penzey’s spices.
After a few days, I’ll do the next batch of work: Straining, mixing, bottling!