Comments on: Homemade Falernum

By: La Poloka [Cocktail Recipe] | Randy Wong: Boston-based Musician & Arts Educator from Honolulu, Hawaii

Thu, 11 Feb 2010 21:19:46 +0000

[...] are many recipes available online for making Falernum. I’ve tried the ones posted at AoD, RumDood, Kaiser Penguin, and Cocktail Chronicles. They’re all great recipes, and the instructions [...]

By: 3030vision

3030vision — Sun, 10 Jan 2010 02:11:36 +0000

In you’re curious about the alcohol content in this falernum, it’s about 23% (46 proof). Feel free to check my math:

RumDood’s Falernum:
8 oz Wray & Nephew (63%) = 5.04 oz alcohol
2 oz Lemon Hart (75.5%) = 1.51 oz alcohol
=6.55 oz of alcohol in rum

10 (oz rum)
14 (oz simple)
4.5 (juice)
—-
=28.5 oz total liquid

6.55 (oz alc) / 28.5 oz total liquid = ~23% alcohol content in this falernum

I just made a new batch based on this recipe with some adjustments and cut the simple syrup down to 10.5 oz. My falernum is a little over 26% (52 proof

By: The Food Monkey » A One-Two-Three Punch for the Holidays

The Food Monkey » A One-Two-Three Punch for the Holidays — Fri, 18 Dec 2009 16:59:48 +0000

[...] Falernum: A syrup originating in Barbados, which is used in Tiki-style drinks. It comes in many forms, usually involving ginger, some citrus, and cloves. Get a few recipes here. [...]

By: DC Jobbin’ | dhv2

DC Jobbin’ | dhv2 — Tue, 15 Dec 2009 23:57:10 +0000

[...] A bar in DC that I've been trying to get to has a top notch drink menu, and I've watched a couple videos of their head bartender, Gina Chersevani, demo-ing some of the signature drinks. One of the interesting things that they do to make consistent drinks with complex flavors is prep a juice/spice/herb/etc. mix: get a great base mix, and once it's prepped, you can really inject some intriguing flavor into a drink but won't have to deal with any of its components until the next batch. Slick. I think some of my future ventures will be to work on creating a drink mix for a rum cocktail, but might just start off with a classic, falernum. [...]

By: Matt Robold

Matt Robold — Wed, 02 Dec 2009 15:51:08 +0000

Mistahunter: It lasts a few weeks, easily. The alcohol and sugar both act as preservatives.

If you’re looking for it to last even longer, leave out the fruit juice and simply add a little lime and lemon juice whenever you use the falernum.

By: Mistahunter

Mistahunter — Wed, 02 Dec 2009 14:15:40 +0000

Dood – How long is the shelf-life for this. I think I will whip some up for the holidays.

Thanks

By: Matt Robold

Matt Robold — Mon, 09 Nov 2009 19:14:15 +0000

I’m going to go out on a limb and say that it’s not any good.

By: erik_ellestad

erik_ellestad — Mon, 09 Nov 2009 19:10:06 +0000

Oops, I did promise to divide that bottle of Falernum and send it out, didn’t I?

Wonder if it is still any good?

By: Anthony

Anthony — Wed, 04 Nov 2009 03:10:46 +0000

Can’t wait to open this jar… OP-EN, OP-EN, OP-EN

here’s the progress report: http://bit.ly/e0fJl

Thanks again Mr. Dood!!

By: Matt Robold

Matt Robold — Tue, 03 Nov 2009 22:36:31 +0000

The use of citrus juice does cut down on the shelf-life, though the sugar and the overproof rum do help. If you’re concerned about shelf-life, leave out the citrus juice and just add some additional juice when you use the falernum. In my opinion the drinks tend to be to “heavy” or “dark” without the added juice, but there’s no reason you couldn’t just add it when you make the drink.