You can call it spicy nut syrup if you want...No?
Falernum it is.
This month's theme for MXMO is nuts, and I thought it made the prefect excuse for some much needed Tiki time. Popular in both Caribbean and Tiki drinks, Falernum is a syrup made with almonds, ginger, lime and spices. Recipes vary widely, some include alcohol others don't, some have allspice or star anise even cinnamon.
The Beachbum Berry Falernum #9 is a popular choice, not too ambitious but it does require a couple of days and it includes alcohol. It also calls for about 40 cloves and while I love the flavour, making 50 litres of Sorrel syrup every year, that is saturated with clove, has lessened my enthusiasm.
As it turns out I have an event coming up where I need to use falernum in subtle a way that allows the rum in the cocktail to be the star, this is an easy variation on that recipe. It features flavours of almond and ginger with light spice. It only takes about 20 minutes of work and is ready in less than 2 hours.
2 C sugar
1 C water
1 C sliced almonds, toasted
4 limes, zest only
3 inches fresh ginger (approx 1/4 c chopped)
1 tsp ground allspice
1/4 tsp salt
dash black pepper, fresh ground
1/4 tsp real almond extract
In a heavy bottom sauce pan add sugar and water, bring to the boil over medium high heat. Reduce heat to medium.Add all other ingredients excepting the extract. Further reduce heat to medium low, simmer for 15 mins. Remove from heat, add extract, allow to cool. Strain through fine mesh strainer. Store in an airtight container. Refrigerate, lasts up to 3 weeks.
* it's important to bring sugar syrups up to the boil over medium high, any higher could result in scorching
** the allspice will leave the syrup speckled, if you want clear syrup, strain through cheesecloth.
1 1/2 oz demerara rum
1/4 oz allspice dram (NA in Ontario, sub extra splash syrup)
1 oz falernum
1/2 oz fresh lime juice
top with soda
In a shaker add rum, dram, falernum and lime, fill 3/4 with ice, shake breifly, stain into tiki glass or highball filled with crushed ice, top with soda, garnish with mint sprig & a lime palm tree, that could probably be omitted...
A big thank you to these guys;
Stir and Strain
Roundup (all the entries for this month)
Do you have a favorite recipe using Falernum? Did you try the syrup? Let me know how it turned out.