How to Make Falernum No. 9 - the Homemade Tiki Syrup from Barbados (Golden Falernum)
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- Опубликовано: 16 окт 2024
- Falernum #9 is a liqueur used in several classic Tiki drinks. It’s made with Wray & Nephew White Overproof Jamaican Rum, Ginger, Cloves, Almonds, Sugar, Water and Almond Extract. Falernum originated in Barbados, but this recipe comes from Paul Clarke and is whole-heartedly endorsed by the modern Tiki messiah, Beachbum Berry.
Falernum dates back at least to 1852 when it appeared (misspelled) in Five Years’ Residence in the West Indies by Charles William Day, but chances are it’s older than that. It comes from Barbados, but does not have a very specific definition. It usually contains ginger, almonds, cloves, lime and sugar, but it can be clear (Velvet Falernum), cloudy (Golden Falernum), boozy, non-alcoholic, so the flavor of the Falernum will vary from recipe to recipe and brand to brand.
This recipe is the one Beachbum Berry loves in his books (Beachbum Berry Remixed) and in his app (Total Tiki), Falernum No. 9 by Paul Clarke. Clarke is a spirits writer, a contributing editor to Imbibe and the proprietor of the site, the Cocktail Chronicles. He labored over this one. He went through several different drafts of this recipe, 8 others, to be exact, and landed on this one, hence the name, Falernum No. 9. This was more or less born out of necessity, because at the time (c. 2007), commercial Falernum was harder to come by.
Clarke insisted that the rich simple syrup component of this drink be made via the cold process, so no heat. He likes the taste of of the cold process syrup better in the final product. I used heat, but if you want to incrementally add sugar to your water, stir/shake and wait, be my guest. I like it just fine this way.
I chop whole almonds in the video, but feel free to use the pre-slivered, balanced, raw, almonds instead.
Even though, Falernum more plentiful now, the homemade version is still worth it as it is more nuanced and complex than its commercially produced counterparts. Cheers!
Recipe:
6 oz (180 ml) Wray & Nephew White Overproof Jamaican Rum
Zest of 9 Limes
40 Whole Cloves
1.5 oz (42.5 g) Ginger
2 tablespoons (30 ml) Blanched Almonds
0.25 tsp (1 ml) Almond Extract
14 oz (400 ml) Rich Simple Syrup
4.5 oz Lime Juice
Peel and slice ginger. Zest limes. Chop and toast almonds. Add rum, almonds, lime zest, cloves and ginger to a jar. Let steep for 24 hours. Then strain through a cheesecloth.
Juice the zested limes.
Make rich simple syrup (Clarke recommends cold-process).
Combine the almond extract, rich simple syrup and lime juice with the infused rum base. Pour into bottles. Store in the refrigerator.
Music:
Party on a Boat by Stefan Netsman
via Epidemic Sound
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Wray & Nephew White Overproof Jamaican Rum
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Spanish Marcona Almonds
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Whole Cloves
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I love your homemade labels! XD Binge-watching your channel, I've loved every single one. Will you ever make them available for download or purchase for those of us who follow along at home with the recipes?
Thanks! Glad you like them. I just haven't had time to figure that out. Hosting. Whatever. I thought about making them a Patreon incentive or something, but we'll see. All of the Barrel-Aged and this one I could make available.
Do you have a Patreon page? I'd support that. Perhaps you can post, on patreon, some core/background image assets, like those maps (assuming public domain or yours), along with a video tutorial of how you make yours?
I made one, but I never finished it or launched it. Just too busy to finish setting it up and putting together tiers and rewards and all that. I will hopefully get it going pretty soon. I've got a busy couple weeks here, but I'll keep you posted.
I've got the labels set up on www.patreon.com/DistinguishedSpirits. Cheers!
Just made this yesterday and today - very tasty! :) I gave up trying to find Velvet Felernum at the store, but very excited to finally try a Chartreuse Swizzle tonight! Thanks for the nice video! Answers to a couple questions I had from the video - The nine limes (for me anyway) made exactly 4.5 oz of juice. Also the rich simple makes exactly the amount you need for the recipe. The total volume after assembling everything was 24 oz. Enjoy!
I know this vid is old.. but seriously dude... i love your zombie and fallernum recipe
Cheers! Yeah, this is some of the best falernum I've ever had. Glad you agree.
Hey, are you planning an Allspice Dram recipe video?
I made pimento dram homemade,..like orgeat,.grenadine,.falernum,.diverse syrups,.but those stuffs without any recipe,.for orgeat i bought almondcreme,.neutral,.and mixed it with selfmade simple or gomme syrup,.added rosewater drops,.a hint of vanilla,.and maybe a rest of bought orgeat,.cooked it up in a pot for one minute,done,.awesome taste,
Same with dram,.i took a pot,added about 350ml overproof mixed with some Dark rum,.and a hand ful of all spice berries,and cloves,.i mean maybe 30 cloves,30 berries of all Spice,.and brown sugar,maybe 200gram,.not sure,.cooked it up,.done,.( but let it develop taste minimum 7 days,.)but u know what?? I have the pimento dram in a old pitu bottle,.and the dram which im using for drinks is in a lill brown drugstore bottle,.100ml volume,.and after refilling that lill bottle,.i fill up the missing volume in the dram bottle with rum,.so my bottle of dram is never empty,.the spices are sooo strong,that the aroma runs through,.again and again,.the hope u got me,english aint my mothertongue,.but maybe those things are easier for me cuz i worked 10 years in gastronomy kitchen,.regards
Thank you! Well explained, simple, and great demonstration of every step
Just made my first batch.... amazing! Thank you for such a great video.
I just made a batch! Sooooo much better than what I've been able to buy! Thank you for the video!!
For sure! Almost can't compare the two. Haha.
Same with orgeat,.usually i buy orgeat,.monin,.but last week,..i bought almondpuree,.i mean in bio store almondcreme,.not sugar containing,.neutral,.300g,.i mixed it with about 400ml simple gomme syrup,.added a dash rosewater and vanilla,.and a rest of bought orgeat,.maybe 100ml,..cooked it up,.done,.awesome orgeat,.the consictensy is Incredible,.the mai tai was unbelievable awesome,.the aroma,..so fabulous,.regards
Awesome recipe, going to start on it tonight! Question: What is the shelf life of the Falernum? How do you know once it's turned?
I haven't made a batch of this in particular, but most other syrup tutorials I've seen tend to claim 4-6 weeks. But you'll know if it's gone off because fuzzy bits of mold will start growing in the falernum. Or if it starts smelling/tasting gross or metallic.
With the Wray & Nephew in this recipe, it ends up right around 15% alcohol by volume. That plus all the sugar in the rich simple syrup can help preserve the shelf-life. So, in the fridge and with a clean bottle, I would expect this syrup to last a while.
Excellent project for those of us stuck at home right now. I was surprised with how much it made. I can't find Falernum in my area right now, but I don't care. Thanks to this recipe, I may never buy Falernum at the store again. This is so much more satisfying and feels like I'm doing things in the tiki spirit.
You will never be able to go back to store-bought falernum again. Haha. Glad you had fun making it!
How long would this last in the fridge? Looks great
Beachbum Berry recommends 2 weeks.
2 weeks is a CYA number. With the amount of sugar and alcohol this could last a very long time if refrigerated. Just keep an eye on it, and don't be afraid to taste a bit to see if it has gone weird. If you've ever made rich simple syrups and seen them "get stringy" you'll know what to look for when your falernum goes off.
Yeah, easily a month when kept cold. I freeze half to save time too.
Would it be worth making this with non-overproof white rum? I can't find any overproof white rum where I live, nor can I order any online without massive shipping costs (I live in Estonia).
Does this recipe work with 70° proof rum? Just your normal bacardi or anything?
First of all, I love the label you made and I really like all the tiki stuff you do! My girlfriend got me a Beachbum Berry book a couple months ago, so when I saw this video I immediately wanted to make this! So I made this a couple of days ago, and on its own I liked it more than John D Taylor's Velvet Falernum as well as the Bitter Truth Golden Falernum, but I feel like the lime taste was just a bit too dominant because of the amount of zest. I think I would use about 60 grams of ginger next time, and dial the lime zest back to like 7 or 8.
I was wondering, is this your preferred falernum, or do you make one with slight adjustments when you make one for home use?
Also, it's really a lot of work zesting all those limes if you don't have a decent micro plane or whatever..
I actually bought a second bottle of wray & nephew to make this a few more times, I never really had other uses for it. I think I will try this with a coruba 74% rum as well. I don't know if you know that one, but it's a funky Jamaican rum with a whole different kind of funk than the W&N.
Thanks. Glad you dug the label. I like this Falernum over any other store bought version I've tried.
If the strength of the lime flavor is bugging you, I'd suggest for your next batch, to leave out the lime juice. So just do everything the same way, but just skip the last step of adding lime juice to the syrup.
The zesting is a pain in the ass, but it is worth it in terms of the flavor.
If you make it with Coruba, let me know how it turns out, flavor-wise. Sounds like an interesting experiment.
Hi, Enjoy your videos. Keep em coming. Could you please include the recipe yield for this (and other) recipes? It helps to calculate larger batches. I'm brewing up a single batch tonight. Can't wait to try it out. Thanks.
Great. Glad to hear you like the videos.
I believe this one will yield about 24-25 oz (725-740 ml), depending on how hard you squeeze that cheese cloth.
Thanks, The recipe is delicious. It's definitely much punchier than the store bought brands I've tried. It really ups the Zombie game. I've also gone on to make homemade orgeat and grenadine as well as honey, ginger, cinnamon and demarara syrups. The flavor alchemy is amazing. Keep up the good work.
I'm making this right now--it looks great! A couple of things though: you say "14 ounces or 140 ml of sugar," when you mean 400 ml of sugar, and you give the weight of your almonds in ml, not grams.
Yes! I have been waiting for this video. As always, fantastic job. How does this compare to the John D. Taylor's.
It's waaaay different. JDT Velvet Falernum is really clove-heavy. This one has big lime notes and huge rum funk, the spices in come out mid-palate and the nuttiness lingers in the finish.
Awesome! I will definitely have to give it a try. Thanks!
What would you recommend for someone with a nut allergy? Cashew?
Dude, you need to seriously up your knife game, both in equipment and technique. :D But this is coming from a knife enthusiast so take it for what it is.
Also, if you're making syrups and liquers where straining is involved, get a nutmilk bag, I cannot recommend it enough. Seriously, it is one of the best things that a home mixologist can buy for a dollar (thanks to eBay). It's made of tough tightly wowen synthetic cloth so it strains much finer than a cheesecloth and wont squirt liquid everywhere no matter how hard you squeeze the living hell out of it.
Yeah, knife nerds give me shit about the knives. Haha. Good call on the nutmilk bag. Any brand or material recommendations?
No need to get fancy, but synthetic fiber is the way to go, I think most are made of nylon. Cotton and other natural fibers stretch easily when wet and create holes, no good. I think I just picked the cheapest oval/round shaped bags I could find on eBay, like 1-2$ a piece from China and they feel very solid, just buy a a couple while you're at it. The oval shape fits better into most containers like measuring cups and funnels. Also I would imagine the sharp corners of square bags are hard to clean and they might be the first part to fail if they do.
Could not agree with you more--nut milk bag is a life-changing purchase for anyone who makes syrups and infusions and whatever else at home in the kitchen that requires fine straining. I'm sure I've saved enough money on cheesecloths to pay for several of these nut milk bags easily because you can just wash them out after use. Highly highly recommend!
Great now I have to try this, Hopefully your next Video will be a Cocktail with Falernum! (I vote for the Zombie Cocktail and not just because I'm a TWD fan). I tried Homemade Orgeat and it was so much better than the Store bought stuff. Thanks
Zombie coming soon and a Walking Dead ish drink. So stay tuned...
Something I'm wondering here. I did a quick back-of-the-envelope calculation for what the approximate ABV of this syrup would be: 0.63*6/(6+14+4.5) ~ 15%. Now I understand it might be a little less based on the rum that is lost to the spices, but this seems to be definitely in the realm of Velvet Falernum which is shelf-stable. Why is Velvet shelf-stable and this one isn't?
I would say that it’s because Velvet is created in a lab that is sterilized and pastuerized while we make ours in a kitchen filled with contaminants. Ours would taste ALOT better than Velvet Falernum which I find is pretty weak in flavor
Fancy guy over here using Marconas lol
Just got a bottle of John D Taylors Velvet Falernum last week.
I saw the same bottle in your video. How do the two compare?
The Velvet Falernum has a very very unique flavour to me.
Just wierdly sweet when straight, strange, yet interesting in a corn'n'oil, great in Tiki drinks like a Zombie or Sandbar sour.
It's waaaay different. JDT Velvet Falernum is really clove-heavy. This one has big lime notes and huge rum funk, the spices in come out mid-palate and the nuttiness lingers in the finish.
I didn't really like JDT straight. This one was better, but still not ideal as a drink on its own. But that's usually they case with liqueurs. They're too sweet for me to be drunk on their own. They work much better as an accent in a cocktail.
How important is it to use overproof rum? The only overproof stuff I can get in my country is vodka. What would be my best option? Normal rum or overproof vodka?
Do you have access to Jamaican rum? If so, I'd probably opt for 80-90 proof versions of that over Vodka because part of the thing you want is the flavor of the rum. And if you're using lower proof rum, you might need to steep the spices a little longer to help get some of the flavors out. Hope that helps.
Yeah I have some Jamaican rum and so I can try that. Thanks for the fast answer! I mean you can't even buy finished falernum where i'm from so it's worth a try.
Nice. Let me know how it turns out.
It worked fine. I have yet to find a drink I enjoy using in it though. For some weird reason I did not like the Zombie and the Three Dots and a Dash was kinda underwhelming. I guess I had to high expectations after trying your ginger syrup. Btw do you have any other ginger drinks to recommend then those on your channel?
Underwhelmed by the ginger flavors in the Falernum? It's really supposed to have a stronger clove and lime flavor with a touch of ginger and almond. The ginger is not supposed to be a dominant flavor in the syrup.
As far as Ginger Syrup drinks go, I'd say using the Penicillin as a template would be a good idea. There's a Mexican version with Reposado Tequila, smoky Mezcal and agave (instead of honey). There's a version with Irish whiskey instead of Scotch. So, you could play around with that concept and see how it turns out.
I leave the lime juice out to extend the shelf life. Just squeeze a bit more into recipes that call for it and you're back in balance.
Interesting I'll have to try it without the lime juice and see how it turns out.
Jim Gorman, do you still use lime zest?
Yes, leaving out the lime juice makes it a falernum liqueur. This can be used as a shortcut to make falernum punch. Here's my go-to recipe for a single serving of punch:
1 clove bud
1/4 teaspoon (1.25 ml) bitter almond extract
1/2 teaspoon (2.5 ml) wormwood bitters (Jeppson's Malort)
4 teaspoons (20 ml) sugar
2 oz (60 ml) traditional aromatic rum (Wray & Nephew White Overproof)
1-1/2 oz (45 ml) water
So all that mixed together makes the liqueur. You can bottle it up and use it for recipes that call for small amounts of falernum. Or, you can use the the whole thing, add 1 oz (30 ml) of fresh Key lime juice, shake hard with ice, and fine strain strain into a 12 oz collins glass filled with ice. Garnish with lime wheel and a liberal amount of freshly grated nutmeg.
thisistraightgarbage sorry, just saw this. Yes, I still add the zest.
Well, I know what I"ll be doing this weekend....
Haha. For sure. Let me know how it turns out.
Great video
This recipe seems to have a strong clove flavor that lingers a lot. This is only day 1 after making the falernum. Will it mellow? Or should I just aim to go for less whole cloves next time while scaling back to half of what I normally use with JD Taylor's Velvet? It's been fun watching your videos as I dive into tiki!
Yeah, this one is not going to end up being the same flavor as JD Taylor. So in cocktails, it will be different. I tend to prefer this in tiki drinks, which have much bolder competing flavors. Falernum No. 9 just tends to be able to stand up better against those other big flavors and not get lost. If the clove flavor is too intense for you, perhaps scale it back a bit on the next batch.
is it essential to mix the syrup and the rum infusion? does it has to "mature" together?
if no, I guess you can keep it apart to add some shelf time and mix it only when in need for Falernum, right?
Thank you for your answer!
It is essential to mix the syrup and rum. But I'd say, you could hold off on the lime juice. That will help extend its shelf life. It's what I've been doing lately.
Hi, how long will this last in fridge?
What cocktail do you think highlights the taste of falernum the most ? (Thank you for the recipe)
Probably Tony Rocky Horror (ruclips.net/video/XfnpIexZ51Y/видео.html) or Oaxacan Dead (ruclips.net/video/JqvwNRcxHaY/видео.html)
Can this be made without the almonds due to nut allergies.
Does this taste similar to velvet falernum? Or very different? And does this taste good in a zombie?
Wonderful!
How does this recipe stand against the BG Reynolds Falernum recipe. I have used their brand of Falernum in my tiki drinks and want to make it myself now at a much lower cost. By the way awesome videos! Glad I found your channel.
It's really different. The BG is heavier on the clove. This one is limey, gingery, clovey and rummy. I prefer this one. And if I had to use a store bought, I'd probably go with John D Taylor, which is closer in profile than the BG, but still not in the same world as Falernum No. 9. Hope that helps. Cheers!
One more question.
If I were to use a similarly proofed Jamaican like Smith and Cross, would it throw off the recipe?
I definitely can't name a lot of white Jamaican rums, so there's probably a reason this is specified in the recipe.
If that's all you got, go for it. But the Wray does contribute to the flavor. Cheers!
Just a question but, is the alcohol required for the recipe? I'm just wondering if I can make any virgin drinks with it.
For this recipe, yes. It's possible that a falernum could be made without the rum, but this one wouldn't be the same without it.
how long can I restore it in my fridge? like any other alcohol?
Officially, if stored in the fridge, about a month. But if you leave out the lime juice from the last step, it will last a lot longer.
@@DistinguishedSpirits Have you tried it for yourself after a month or is it just from the recipe you used? Great video btw, subscribed and liked :)
Any idea how long it last?
Miss your videos.
I made this. Then I did some blind triangle tests (Velvet Falernum v. Homemade Falernum No.9) with 2 days of cocktails. Day 1 - Three Dots & A Dash - WINNER is No.9!. Day 2 - Corn n Oil - WINNER is No. 9!
Would adding citric acid do the trick instead of the lime juice?
It could. Apparently the book Liquid Intelligence (amzn.to/2z30p0c) has a lot to say about acid adjustments. But lately, I've been making the recipe without the lime juice. That way it lasts longer. Plus lime juice is always best fresh.
Wonderful video man. How do you suggest i mix the rich simple with the rum base?
Will they stay mixed if i merely stir, should i shake, or maybe do i heat them together?
Yeah, stir it. 4:58 That'll get the job done. Glad you liked the video. Cheers!
Awesome man Ty!
Cheers!
man i was about to make this recipe for the first time and by doublecheckin I saw that paul clarks n9 asks for 3 tablespoons or 45 ml of lime juice and not 4,5 oz.
I'm not sure where you're seeing that. Perhaps there was a typo. I got this one from Beachbum Berry Remixed (imgur.com/a/xkMeElS) and you can see from Clarke's blog (www.cocktailchronicles.com/2006/07/28/falernum-8/) that in Falernum No. 8 he had 4.5 oz of lime juice. And the difference between No. 8 and No. 9 is that in 9 he added the toasted almonds.
Distinguished Spirits www.chowhound.com/recipes/paul-clarkes-falernum-9-28427
Gotcha. I wonder if that was a typo. I guess, try it will less lime juice, let me know how it turns out.
Just came across this recipe and I'm super interested in making it. So what's the verdict guys? Is it better with 45ml lime juice OR 4.5 oz lime juice?
4.5 ounces seemed extremely excessive, and I can't find any recipe, suggesting anything beyond 1.5 tablespoons.
We have very long tradition of making homemade liquers of many kinds and flavors here in Poland. Its called nalewka, likier, krem, wódka smakowa, depending of sugar content. We make them for joy, as a hobby, for health cure, as addition to tea, as winter "warmer" etc. Alcohol is preservative here same as sugar is and I assure you this stuff can last for years. Hope you people stop repeating same bullshit about keeping in fridge etc. I would try to reduce the amount of ingredients in proportion to the amount of alcohol to make more balanced, subtle and complex product. After all great video, great idea to make it by yourself!
The fresh lime juice at the end, lowers that shelf life a bit. When I make it now, I tend to skip that final step and the syrup lasts longer.
Awesome video, thank you for sharing! For the limes, wouldn't the lime juice start to turn if juiced 24 hours before being added to the final product? From personal experience, I've found that after ~12 hours, fresh lime juice starts to lose aroma and becomes more bitter. Any guidance appreciated!
You're not really going for that fresh squeezed flavor. Think of this recipe a little more like a funkier lime cordial. Both develop their flavors in the bottle. This will still taste good long after 24 hours.
Some people suggested just making it without the lime juice, then adding fresh lime right when making a drink. Definitely not going to tell you not to do that, make it the way it works for you, but I like it this way. In this recipe the lime doesn't overpower the other flavors the way fresh lime would. Instead, it informs those flavors. Cheers!
14oz of sugar is NOT 140ml hence he said 7 oz of water is 200ml
Steve the Bartender sent me. He says Hi.
Ha! Great. Welcome. Tell that Aussie, “g’day”!
How would you describe the difference between this and orgeat?
Ginger, lime, cloves and funky rum are also in the mix. It tastes totally different. The almond part of the syrup is not the prominent flavor. The lime, spices and rum are the first things you taste in this Falernum.
whats the shelf life?
Officially, if stored in the fridge, about a month. But if you leave out the lime juice from the last step, it will last a lot longer.
thanks man! I'm definietly making zombies this summer and ur a big help :D
Nice! Let me know how they turn out!
This recipe would probably last a lot longer if you used Super juice instead of squeezed lime juice
14 ounces of sugar is not 140ml.
14 oz does not equal to 140 ml...
Any super mixiologist here? Why do we let it set for only 24h? isnt it too little? Isn't it better to let it set for 24h then add simple syrup into it and let it set again with it?
The 63% alcohol and only 6 oz of rum makes the infusion happen really quickly. You'll get a huge amount of flavor out of that relatively short period of time.
Perfect! Thank you Man!
Adore your videos and your sexy voice!! This recipe truly rocks! But don't waste money on "cheese cloth" when you can easily obtain organic cotton muslin at most fabric stores or online. I buy a yard and cut it into pieces 15" square or so. Strains much better and you just throw it in the laundry after!
Pro tip!
I stopped watching and caring about making my own falernum when he got 12 kitchen items into what I'm going to need. Guess I'll just buy off amazon.
The store bought stuff won't hold a candle to this recipe.
@@DistinguishedSpirits I believe you but I'm too lazy