Homemade Falernum Recipe

Falernum, a staple in many tiki cocktails, is a unique infusion of citrus, nuts and spices. It can be hard to find in stores, but is delightfully simple to make at home. Invest a bit of time and effort into whipping up a batch and you’ll be making Navy Grog or Zombie drinks in no time!

• ½ cups blanched almonds, without skins, coarsely chopped
• ⅓ cups filtered water
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 2 star anise pods
• 2 tablespoons ginger, peeled and minced
• 1 cup sugar
• Zest of 4 limes, without pith
• Overproof rum

Instructions

1. Preheat the oven to 400°F and toast the almonds on a cookie sheet for about 5 minutes or until just a bit darkened and fragrant. Watch them carefully and don’t let them burn!
2. Once the almonds are cool, place them in a jar and top with filtered water. Let them sit, shaking occasionally for 4 hours, or chill in the fridge overnight.
3. Put the cloves, allspice and anise into a pot set over medium heat and lightly toast for about a minute.
4. Pour the almonds and water over the spices, add the ginger and sugar to the pot and stir.
5. Bring the contents of the pot to a boil, lower the heat to low and simmer for 15 minutes, stirring often.
6. Clean the emptied jar from the 2^nd step, add the lime zest to the jar and once the contents of the pot are cool, pour everything into the jar over the zest.
7. Put the jar in the fridge for at least 8 hours and up to 24, then strain everything through a double layer of cheesecloth or a coffee filter into a measuring cup or into a container set on a scale.
8. For every 5 ounces of syrup, add 1 ounce of rum, and stir well to combine.
9. Split into clean bottles or containers and refrigerate until ready to use.

Try to use the Falernum within 2 weeks, which should be easy as it goes so well with many great cocktails!