Falernum
Bar Prep • syrup
Description
A balanced home-made falernum: spiced Caribbean-style syrup flavored with almond, lime zest, ginger, cloves and vanilla, finished with rum. Use it in tiki cocktails (e.g., Mai Tai, Corn 'n' Oil), punches, or as a flavored syrup.
History
Falernum is a Caribbean syrup/liqueur with roots in Barbados and the broader West Indies; traditionally used in rum punches and tiki drinks. Variations range from non-alcoholic syrups to boozy liqueurs, with spices and almond notes central to the profile.
Instructions
Step 1.
Ingredients:
- 1 cup (240 ml) white or light rum (use 40–60% ABV; higher proof increases preservation)
- 1/2 cup (about 50–60 g) blanched almonds, lightly crushed
- Zest of 4 limes (avoid pith)
- 2" (5 cm) piece fresh ginger, peeled and thinly sliced
- 6 whole cloves
- 4–6 whole allspice berries (or 1/2 tsp ground allspice)
- 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- Optional: 1–2 tbsp fresh lime juice (adds brightness; shortens shelf life slightly)
- 1 cup (240 ml) white or light rum (use 40–60% ABV; higher proof increases preservation)
- 1/2 cup (about 50–60 g) blanched almonds, lightly crushed
- Zest of 4 limes (avoid pith)
- 2" (5 cm) piece fresh ginger, peeled and thinly sliced
- 6 whole cloves
- 4–6 whole allspice berries (or 1/2 tsp ground allspice)
- 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- Optional: 1–2 tbsp fresh lime juice (adds brightness; shortens shelf life slightly)
Step 2.
Steps:
1) Toast & prep: Lightly toast the crushed almonds in a dry skillet over medium heat for 2–3 minutes until fragrant (watch carefully). Let cool. Zest the limes (no pith) and slice the ginger.
2) Infuse: In a clean, sealable jar combine the toasted almonds, lime zest, ginger, cloves, allspice, and split vanilla bean. Pour in the rum, seal, and shake. Store in a cool, dark place and infuse for 24–48 hours, tasting after 24 hours; longer infusion = stronger spice and almond notes. Shake once or twice a day.
3) Make syrup: While the infusion rests (or after), make a 1:1 simple syrup by bringing the water and sugar just to a simmer, stirring until the sugar dissolves. Let cool to room temperature.
4) Strain & combine: Strain the rum infusion through a fine mesh sieve or cheesecloth into a bowl or measuring cup, pressing the solids to extract liquid. Discard solids. Combine the strained infused rum with the cooled simple syrup. If using vanilla extract instead of a bean, add it now. Add optional fresh lime juice to taste (1–2 tbsp recommended for brightness).
5) Adjust & bottle: Taste and adjust — add a little more syrup for sweetness or a splash more rum for booziness. Bottle in a clean glass bottle or jar, seal tightly.
6) Rest & use: Let the botted falernum rest at least 24 hours for flavors to marry. Shake before each use. Use in cocktails; acts as both sweetener and flavoring.
1) Toast & prep: Lightly toast the crushed almonds in a dry skillet over medium heat for 2–3 minutes until fragrant (watch carefully). Let cool. Zest the limes (no pith) and slice the ginger.
2) Infuse: In a clean, sealable jar combine the toasted almonds, lime zest, ginger, cloves, allspice, and split vanilla bean. Pour in the rum, seal, and shake. Store in a cool, dark place and infuse for 24–48 hours, tasting after 24 hours; longer infusion = stronger spice and almond notes. Shake once or twice a day.
3) Make syrup: While the infusion rests (or after), make a 1:1 simple syrup by bringing the water and sugar just to a simmer, stirring until the sugar dissolves. Let cool to room temperature.
4) Strain & combine: Strain the rum infusion through a fine mesh sieve or cheesecloth into a bowl or measuring cup, pressing the solids to extract liquid. Discard solids. Combine the strained infused rum with the cooled simple syrup. If using vanilla extract instead of a bean, add it now. Add optional fresh lime juice to taste (1–2 tbsp recommended for brightness).
5) Adjust & bottle: Taste and adjust — add a little more syrup for sweetness or a splash more rum for booziness. Bottle in a clean glass bottle or jar, seal tightly.
6) Rest & use: Let the botted falernum rest at least 24 hours for flavors to marry. Shake before each use. Use in cocktails; acts as both sweetener and flavoring.
Step 3.
Notes on ratios/tweaks: For a non-alcoholic version, replace the rum with more water and make a slightly higher sugar content; refrigerate and expect shorter shelf life. If you want a dryer or boozier falernum, increase the rum proportion slightly and reduce syrup.
Storage
Store refrigerated in an airtight glass bottle. Shake before use. If you included fresh lime juice, use sooner (within 4–6 weeks). If made with higher-proof rum and no fresh citrus, it may keep longer (2–3 months or more) but discard if off-smell, mold, or cloudiness appears.