Comments on: Make Your Own Falernum

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

Thu, 11 Feb 2010 21:20:53 +0000

[...] 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 provided by their [...]

By: Homemade Falernum

Homemade Falernum — Mon, 09 Nov 2009 19:02:57 +0000

[...] Last month Rick over at KaiserPenguin announced a contest for the best homemade falernum by a neophyte. [...]

By: Rum Review: Appleton Estate Reserve

Rum Review: Appleton Estate Reserve — Tue, 03 Nov 2009 21:14:06 +0000

[...] Still, there are plenty of other wonderful concoctions available, and I had a fresh batch of homemade falernum sitting on my counter. Rum Swizzle (from CocktailDB.com) 1.5 oz rum .5 oz falernum .75 oz lime [...]

By: Andrew

Andrew — Wed, 26 Aug 2009 03:35:41 +0000

I know this is way late, but had to weigh in.

10 oz. Bacardi White
75 whole cloves
3 cardamom pods
1 T Whole Allspice berries
1/2 t sichuan peppercorns (crazy spicy, sappy/resinous and mouth-numbing in cuisine)
1/2 whole nutmeg broken into ~8 pieces
1/3 C julienne fresh ginger
zest of 5 limes
couple of dashes of ground mace to make up for missing other half of whole nutmeg.

I’ll make the syrup in a day or 2 and let you all know.

Cheers!

By: Original Herb and Bitters Cocktails | Kaiser Penguin

Original Herb and Bitters Cocktails | Kaiser Penguin — Tue, 25 Aug 2009 23:51:43 +0000

[...] Falernum Recipe [...]

By: Shirow66

Shirow66 — Fri, 10 Jul 2009 14:38:58 +0000

Limbo: I actually knew that sediment settles when I wrote that post, but I couldn’t come up with a better name.
Yes it does look oily and sticks easily to the side of the bottle when I tilt it. The lime oil theory sounds very plausible indeed.

I’d like to ask people and Rick in particular who have tried manufactured falernum brands how it compares to Rick’s recipe. I personally feel like Rick’s recipe is very potent and strong in flavor, and tends to overtake a drink easily compared to my first falernum batch. Like for example in Blackbeard’s Ghost (amazing drink!)from the Grog Log, it uses 0.5oz of falernum and I felt it sort of drowned the rest of the flavors a bit. Do you usually reduce the amount of falernum in recipes when using your own falernum Rick?

By: Limbo Lizard

Limbo Lizard — Mon, 06 Jul 2009 16:15:25 +0000

Shirrow66 and Rick: The “sediment” (Sediment actually settles, not floats – unfortunately, “scum” would be more correct!) on the top of your falernum is probably lime oil, from the zested lime peel. I have a recipe that uses citric acid and pure lime oil (Boyajian brand), instead of fresh lime juice and zest. It has a good lime flavor and aroma, but the oil tends to float to the top. It is a darkish, olive green color – is that what you’re seeing? I shake it up into an emulsion, before using, but it re-separates, after a while.

By: Rick

Rick — Mon, 22 Jun 2009 15:31:36 +0000

I’ve gotten that too… try straining through cheesecloth when you bottle. You can pour this sediment off or just shake it up… it’s not mold.

By: Shirow66

Shirow66 — Fri, 19 Jun 2009 11:13:21 +0000

I want to ask anyone who has made Rick’s recipe if they have this problem:
If I let the bottle stand for a couple of days without shaking it I get a dark sediment type thing on the top.
I’m afraid it might be mold, although with the high alcohol content I’m a bit puzzled as to why this could have occurred.
I made a batch before this using regular proof rum and fresh lime juice and it never went bad at all.

By: El Centro Cooler :: SLOSHED!

El Centro Cooler :: SLOSHED! — Tue, 16 Jun 2009 04:23:49 +0000

[...] Brazilian white rum ¾ oz Ron Matusalem Platino rum ¼ oz Wray & Nephew Overproof rum ½ oz falernum (preferably homemade by Matt, but if you can’t bribe him, substitute freely) ¾ oz ginger syrup 1 [...]