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.
.

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

Classic Tiki Drink Recipes: The Don the Beachcomber's "Cobras Fang" recipe.

Tiki Cocktails: How to make the old school Don the Beachcomber version of the Cobras Fang Cocktail.
This is a classic, vintage tiki cocktail that you gotta try. A great drink to try at the tiki bar or tiki lounge.

Like many tiki cocktails this one takes a bit of prep, but it is well worth the effort.
Two rums give it a nice kick, but is balanced well by the tropical fruit juices.
If you can't find Fassionola, you can use a any quality fruit punch.

Cobras Fang Recipe:
Ingredients
1/2 oz. Fresh squeezed lime juice
1/2 oz. Falernum (fee brothers, john d. taylor's velvet, etc.) Passion fruit.
1/2 oz. Fresh orange juice
1/4 oz. Fassionola (hard to find, can use fruit punch.)
1/2 oz. Dark Jamaican Rum (appleton Estate, Myers dark rum, etc.)
1/2 oz. Lemon Hart Demerara  151
1 dash each Angostura bitters,
selected herbs (who knows???)
grenadine

Mixing instructions:
Mix all of the ingredients with crushed ice in a cocktail shaker.
Shake until cold.
Serve in a tall tiki glass
Garnish the drink with mint leaves and lime wheel.

Source: "Hawai'i Tropical Drinks and Cuisine"

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Summary
Tiki cocktail drink recipes presents the Don the Beachcomber cobras fang recipe. A mixed drink that is a amazing rum recipe mixed with fruit juices.

Tiki cocktail drinks: Death in the South Pacific Recipe.

Tiki Drink Recipes: How to make the Death in the South Pacific cocktail with recipe and information.
This Tiki Cocktail won the 2010 Tales of the Cocktail Tiki Punch-up competition.

This is a complex and exotic tiki drink for your tiki bar. It is rather complex to make, but the effort is worth it. The Death in the South Pacific has won a few Tiki drink contests, which demonstrates the caliber of this tiki cocktail. A must try drink for any tiki cocktail adventurer. Death in the South Pacific was invented by Washington bartender Evan Martin. Here is what Evan has to say about the name; “The drink’s name is a play on Love in the South Pacific and Death in the Afternoon."

Here is what tiki expert Jeff Berry had to say; “This drink hits all the contest requirements on the nose: It creatively mixes multiple rums, sweeteners, and citrus to “tikify” the Planter’s Punch template; it has a full-bodied, layered, but not overcomplicated flavor; and its garnish shows theatrical flair, cleverly referencing the drink name.” This drink is a favorite to many.

This tiki cocktail takes a bit of prep, but is well worth it.



Photo: www.talesofthecocktail.com


Death in the South Pacific Recipe:
Ingredients.
0.75 oz. Appleton Estate Extra 12 Year Old Rum
0.75 oz. Rhum Clement VSOP Rum
0.5 oz. Grand Marnier
0.33 oz. Trader Tiki Orgeat Syrup
0.33 oz. Fee Brothers Falernum
3 dashes Absinthe (Lucid Absinthe, Le Tourment Vert, Pernod, Kubler, etc.)
0.5 oz. Fresh lime juice
0.5 oz. Fresh lemon juice
0.5 oz. Fee Brothers Grenadine
0.5 oz. Cruzan Blackstrap Rum

Mixing Instructions: Mix all of the ingredients except for the grenadine and Cruzan Blackstrap Rum in a mixing glass with crushed ice. Swizzle the drink until cold and mixed. Pour in the grenadine. Overfill the glass with crushed ice and then pour in the Cruzan Blackstrap rum.

To Garnish: Take a bamboo skewer cherry through at the very top followed pineapple leaf and then cut off skin from 1 large orange slice and then cut the strips in half. Insert the ends through the skewer having them hang on opposite sides of each other. Then insert the straw through the loop in the bamboo skewer.

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Tiki cocktail drinks: The Death in the South Pacific recipe. Learn about a great Absinthe recipe. 

New School Tiki Cocktail Drink: Happy Hoti Tiki Cocktail Recipe

Here's a new school tiki cocktail found on Trader Tiki that has been served at major tiki events around the county. I have tried it a few times and do enjoy it every chance i get.

Happy Hoti
• 2 oz. Pyrat XO Reserve
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Falernum
• 1/2 oz. Rock Candy Syrup
• dash Fee Brothers Old-Fashioned Bitters

Shake until frosty and strain into cocktail glass.

Garnish this cocktail drink with maraschino cherry and mint leaf.

Check out the hundreds of other great tiki cocktails on this site.

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Tiki drinks recipes presents the Happy Hoti recipe. A great vintage cocktail for your tiki bar.

ClASSIC TIKI COCKTAILS: The "Test Pilot" Recipe. A old school tiki drink.

ClASSIC TIKI COCKTAILS: The "Test Pilot" recipe.
How to make a classic old school tiki drink.

Created by Don the Beachcomber in 1941, the Test Pilot is a great tiki cocktail. It's flavor is great, but a little different tasting compared to other classic tiki cocktails. Most modern Test Pilot recipes you will find are found in Beachbum Berry’s Grog Log. A great book on classic tiki cocktails.

Courtesy of the Grog Log, the Test Pilot recipe:

Test Pilot Recipe:
Ingredients:

• 3/4 ounce light Puerto Rican rum

• 1 1/2 ounces dark Jamaican rum (Myers's Rum)

• 1/2 ounce fresh lime juice

• 1/2 ounce Falernum (a sweet syrup, see note)

• 3 teaspoons Cointreaudash Angostura bitters

• 1/8 teaspoon Pernod

Mixing Instructions:Blend with 1 cup crushed ice for 5 seconds, then pour into double old-fashioned glass. Add more crushed ice to fill. Garnish with a wooden oyster fork with maraschino cherry skewered on prongs.

Source: Grog Log by Jeff Berry

Falernum is a sweet bar syrup used in tiki, tropical and Caribbean drinks. It has tastes of almond, ginger and cloves, and lime, and sometimes vanilla or even allspice.

Pernod Ricard a French company that produces alcoholic beverages. Pernod Anise and Ricard Pastis, are both anise liqueurs, and often referred to as simply Pernod.





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Tiki drink recipe database presents the "test pilot" recipe. A don the beachcomber style tropical drink recipe.