Now that spring is peeking out from behind the clouds and snow it's time to start thinking about warm weather cocktails. With that in mind, I'm introducing a new set of kits to help you show off your DIY skills at the next backyard luau. First up is falernum, a rum based liqueur flavored with almonds, lime, ginger and cloves. Read about falernum's history in this Smithsonian article.
16 oz rum (use a mid-grade lightly flavored rum, not the cheap stuff and not a dark rum like Meyers)
Zest from 8 to 9 limes
1" by 2" piece of ginger
1 cup sliced almonds
30 wholes cloves
2 teaspoons Allspice berries
1 teaspoon Cinnamon chips
1 piece Star Anise
1 tablespoon Sarsaparilla Root
2 tablespoons citric acid (4 tablespoons of lime juice can be used instead but mixture must be kept in the refrigerator and used quickly.)
Sweetener of choice such as simple syrup, agave syrup, or stevia extract.
Peel the zest form the limes and place in a quart sized jar. Trim the ginger and slice thin, add to jar. Toast the almonds in a skillet over medium heat or under the broiler, stirring frequently until golden brown. If using a skillet, shake the almonds in a coarse mesh strainer or colander to remove some of the dust and small flakes since these will burn before the larger slices toast. Add the spices and continue toasting until the spices are fragrant. Add almonds and spices to jar. Add the rum to the jar, tighten lid, and shake to mix. Let steep overnight, no need to refrigerate.
When the rum mixture is done steeping, strain through a fine mesh strainer. Place almond and zest mixture in a small saucepan with 1 cup of water. Bring to a low boil and simmer for 5 minutes. Cool, strain, and add liquid to rum mixture, then add citric acid and sweetener. I recommend starting with 1 cup simple syrup (or equivalent of alternate sweetener) and adding more in ¼ cup increments until sweet enough.
This recipe can be altered to use water instead of rum for a non-alcoholic mixer. Use 3 cups of water and place in a sauce pan. Bring to a boil and simmer for 10 minutes. Strain and add citric acid and sweetener as above.
Since the recipe uses citric acid instead of lime juice, add a splash of lime juice to drinks to bring out the lime flavor.
Our Tiki Mixers Kit has all of the spices you need to start making falernum and other great tiki mixers.
Corn & Oil
Equal parts rum and falernum.
Barbados Rum Punch from Sazerac Co.
(The Original Planters Punch)
Half fill an 8 oz glass with cracked ice and add
2 oz Rum
Juice of 1/2 lime
2 tablespoons Falernum
1 dash Peychaud's Bitters
Fill glass with sparkling water, stir well and garnish with fruit and grated nutmeg.
1 1/2 ounces aged Jamaican rum, such as Appleton Estate V/X or Extra
1 1/2 ounces gold Puerto Rican rum
1 ounce 151-proof Lemon Hart Demerara rum
3/4 ounce freshly squeezed lime juice
2 teaspoons white grapefruit juice
1 teaspoon Cinnamon Syrup
1 teaspoon Grenadine
1/2 ounce falernum
1/8 teaspoon Pernod
1 dash aromatic bitters, such as angostura
1 mint sprig, for garnish
Place all ingredients except ice cubes and mint sprig in a blender. Blend on high until frothy but not slushy, no more than 5 seconds.
Pour into a tall, narrow glass and add ice cubes to fill the glass. Garnish with a mint sprig.