How to make Falernum

Falernum is a sweet syrup that is used in many Caribbean cocktails. It is made from sugarcane, lime, and spices. Falernum is a sweet, syrupy liqueur made with spices, citrus, and sometimes ginger. It is used in cocktails, and can also be used as a syrup for pancakes or waffles.

You have no idea how my family is reacting to a refrigerator full of mason jars with green, funky-smelling liquids in them and that's in the spaces between the rum bottles. So now that I'm sort of bored of fiddling with the recipe, I thought I'd share it with my readers.

Falernum #8
6 ounces Wray & Nephew Overproof White Rum
zest of 9 medium limes, removed with a microplane grater or sharp vegetable peeler, with no traces of white pith
40 whole cloves (buy fresh ones — not the cloves that have been in your spice rack since last Christmas)
1 1/2 ounce, by weight, peeled, julienned fresh ginger

Combine these ingredients in a jar and seal, letting the mixture soak for 24 hours. Then, strain through moistened cheesecloth, squeezing the solids to extract the last, flavorful bits of liquid.

Add:
1/4 teaspoon almond extract*
14 ounces cold process 2:1 simple syrup (two parts sugar to one part water, shaken in a jar or bottle WITHOUT HEAT until all the sugar is dissolved)
4 1/2 ounces fresh, strained lime juice


Shake it all together and serve.
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Version two:

Ingredients: 1 cup sugar 1 cup water 1 teaspoon grated lime zest 1/2 teaspoon grated ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/2 cup white rum Directions: 1. Combine the sugar, water, lime zest, ginger, cloves, nutmeg, and cinnamon in a saucepan over medium heat. 2. Bring the mixture to a simmer, and cook until the sugar has dissolved. 3. Remove the pan from the heat, and stir in the rum. 4. Pour the falernum into a clean bottle, and seal with a lid. 5. Store the falernum in the refrigerator for up to 6 months