Flavor profiles: Falernum #4, phase I

April 10th, 2008 by Colonel Tiki

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.

Falernum Mise en Place

Falernum #4
9 limes, zest from
¼ cup diced fresh ginger
45 cloves
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.

Lime Zest
I zest my limes with a microplane. I attempt to refrain from hitting the white pith of the fruit.

Lime Zest
This is the zest of nine limes.

Ginger
Ginger never lasts long in my kitchen.

Cloves
I purchase these juicy ceylon cloves from Penzey’s spices.

Cardamum
This is the second batch to include cardamom. It’s so hot right now!

Raw Almonds
I just toss my almonds in a non-stick pan.

Almonds - Roasted
Stir the almonds until they show a nice tan color and you can just smell their aroma.

Falernum Macerate
I toss the ingredients from which to infuse together before I add the infusing alcohol.

Cruzan 120 Clipper Rum
I have still yet to use J. Wray overproof. I’ll need to get a back stock so I can compare in my future batches.

Falernum Infusion
The magic potion infuses.

After a few days, I’ll do the next batch of work: Straining, mixing, bottling!

Cheers,

cmh

11 Responses to “Flavor profiles: Falernum #4, phase I”

  1. anne-sophie says:

    Thank you for this recipe ! You solved the “falernum” problem. Since a live in Belgium, I find it difficult to find the ingredients of some cocktails. I can’t find any liquor store in Brussels and have to rely on supermarkets where I can only find big brands or try to find some things in airports when I travel On the other hand, I have no problem to buy Cuban rum like Havana Club !

  2. Heather says:

    I think you mean to say: Cardamom: It’s the New Allspice©®™

  3. Paul aka Rum Balls says:

    “If you can make an omelet, you can make falernum.” Don’t ever come to my house for breakfast! (Although I do have a wide selection of cold cereals in stock) :)

  4. Tiare says:

    “There’s no need to dread or disdain working in the kitchen.”

    Just love that statement..and i LOVE to work in the kichen!

    I usually make falernum #3, well i`m on to try #4, thanks!

  5. [...] more than three days of infusing the prior ingredients, it was time to strain, press, and complete Falernum [...]

  6. [...] Hermann (who also snapped the above picture) over at Tiki Drinks & Indigo Firmaments publishes his experiments in four [...]

  7. [...] je n’en veux pas ! By misssunalee Il y a quelques mois, j’avais réalisé du falernum, un rhum aromatisé contenant entre autres le zeste de 10 citrons verts. Après zestage sur ma [...]

  8. [...] sieht, dass sich die meisten Rezepte ziemlich ähneln und nur das Rezept von Tiki Drinks & Indigo Firmaments herraussticht, da dieses um einiges weniger Zuckersirup und Limettensaft enthält. Links zu den [...]

  9. [...] to make their own.  From Trader Tiki’s Dark Falernum to Cocktailnerd’s Falernum #1 to Colonel Tiki’s Falernum #4 (get used to numbered falernum recipes, it seems to be en vogue), there is no shortage of opinions [...]

  10. [...] sorts to make their own.  From Trader Tiki’s Dark Falernum to Cocktailnerd’s Falernum #1 to Colonel Tiki’s Falernum #4 (get used to numbered falernum recipes, it seems to be en vogue), there is no shortage of opinions [...]

Leave a Reply