Falernum is an almond, ginger, lime and clove-based liqueur. It’s a key ingredient in Donn Beach’s tiki drinks.
In this article, I will explain how to make the Falernum following my recipe. I will also give some tips to customise it since there is no official recipe and, most importantly, home-made preparations are absolutely unique and personal.
- 9 limes peels, no white part
- 150 grams of sweet almond flour
- 40 cloves
- 150 grams of fresh peeled ginger
- 300 ml of rum
- sugar syrup 2:1
Peel the ginger and cut it into small cubes.
Then wash the lime in water and bicarbonate, rinse thoroughly and dry with a cloth. Remove the peel with a peeler and, with a knife, remove the white part (albedo).
Count about 40 cloves and crush them in a mortar. It is essential to crush the cloves to ensure a better and quicker extraction. Weigh 150 grams of almond flour.
At this point, you have all the ingredients ready. Take a sufficiently large jar, wash it and dry it well. Pour into the jar the ginger and the lime peels. With a muddler, lightly crush the whole thing. Now pour the cloves and almond flour.
Now we add the alcohol: rum. I add 300ml. The choice is absolutely personal: I use a clear cuban rum because I do not want this ingredient to cover the taste of the others. This is a choice related to my use of falernum in mixology (home-made preps are always evaluated according to the use that must be made).
Close the jar, mix and let it macerate for 24 hours. Shake it from time to time. After 24 hours, filter through a cloth filter, wringing well to recover the rum that will be absorbed by the almond flour.
Measure the amount of liquid obtained and add a similar volume of sugar syrup 2:1 (I like a very sugary falernum). Mix, bottle and store in the fridge for maximum 2 weeks. Although it contains alcohol, it tends to oxidize and the taste get worse. Two weeks are indicative, tasted occasionally to evaluate the state of conservation.
As I said at the beginning of this article, falernum is a liqueur and the recipe is absolutely personal. But I believe almonds, ginger and lime are key ingredients. Personally, compared to the recipe proposed by Beachbum Berry, I simply changed the quantities of raw materials and the type of rum. If you like to customize it further, you can try to use, in addition to the lime, the leaves or peels of lime kaffir, or bergamot or citron.
If you like spices, you can try using star anise, cardamom, vanilla, cinnamon or allspice.
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