(pronounced fah-learn-um) is a sweet syrup used in Caribbean and tropical drinks. It contains flavors of almond, ginger and/or cloves, and lime, and sometimes vanilla or allspice. It is used
in cocktails in a manner similar to orgeat syrup or drunk on the rocks.
slivered, blanched almonds
peeled, coarsely chopped fresh ginger
zest of 1
almonds in a large glass jar, cover with 1 quart of filtered or bottled water,
and cover tightly.
shaking occasionally, for 30 minutes.
almonds, discard the water, and rinse out the jar.
almonds to the jar and cover with 1 quart of clean filtered or bottled water
and seal; refrigerate overnight.
cloves, allspice, and star anise in a large saucepan and heat over medium heat,
tossing frequently, for 1 minute.
contents of the jar to the pan.
ginger and sugar to the pan and cook, stirring constantly.
mixture begins to boil, reduce heat to low and simmer for 15 minutes, stirring
wash out the jar.
pan from heat and let cool.
mixture back into the clean jar, seal, and refrigerate for at least 8 hours, or
mixture through a fine-mesh sieve into a large measuring cup.
For every 5
oz. of syrup, add 1 oz. of rum. Stir well.
mixture to a clean jar, cover, and refrigerate.
will keep for 2 weeks.
form can be alcoholic or nonalcoholic.
consistency is thick, the color can be white to light amber, and it may be
clear or translucent.
reports have the origination of falernum dated back to the 18th century.
literary magazine All the Year Round, owned by Charles Dickens, Jr. at the
time, an unnamed author wrote of falernum in 1892, describing it as "a
curious liqueur composed from rum and lime-juice."
earliest known reference in bar manuals seems to be the 1930s. One
producer (see below) claims his recipe to date to 1890, winning awards as early
Famous drinks using falernum include:
Bermuda Rum Swizzle
Don the Beachcomber's Zombie and perhaps Mai Tai
Captain's Blood Cocktail
Port Antonio Cocktail
Royal Bermuda Cocktail
Corn N' Oil
some Rum Collins variations