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Make Your Own Falernum |
tonupyank
Tiki Centralite
Joined: Apr 12, 2006
Posts: 14
From: NW Corner
|  Posted: 2010-01-03 3:03 pm Permalink
Thanks for the headsup on the spoilage potential! Would hate to have my first attempt end in a mess!
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alexx_2010
Member
Joined: Jan 06, 2010
Posts: 1 | Posted: 2010-01-06 05:47 am Permalink
I've also been making a special concoction that goes like this:
its ingredient
1 oz. Bermuda/Jamaican/Cuban gold rum
1 oz. Laird Apple jack
and i used the 'base' recipe from Colonel Tiki's site, but added zest of 6 limes instead of 9 that is my amazing ingredient.
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vending machines
[ This Message was edited by: alexx_2010 2010-01-06 05:49 ]
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Sparkle Mark
Tiki Socialite
Joined: Jul 05, 2004
Posts: 301
From: Porter Ranch, CA
| Posted: 2010-01-06 6:04 pm Permalink
Yeah! Vending machines are cool....
How do you kick spammers?
Best
Mark
Quote:
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On 2010-01-06 05:47, alexx_2010 wrote:
I've also been making a special concoction that goes like this:
its ingredient
1 oz. Bermuda/Jamaican/Cuban gold rum
1 oz. Laird Apple jack
and i used the 'base' recipe from Colonel Tiki's site, but added zest of 6 limes instead of 9 that is my amazing ingredient.
_________________
vending machines
[ This Message was edited by: alexx_2010 2010-01-06 05:49 ]
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tonupyank
Tiki Centralite
Joined: Apr 12, 2006
Posts: 14
From: NW Corner
| Posted: 2010-01-06 9:53 pm Permalink
Well it's done! I strained all the goodness and mixed in the 3 cups simple syrup. Then off to the bottles. I ended up filling the 750ml bottle, and probably about a pint more. Now, it smelled pretty darn good when I poured it in the bottles. I then made my very first 'real' Mai Tai! Since I'm here in WA rum is a rather limited off the shelf selection, so I used an ounce of Mt Gay Eclipse, ounce of Appletons, 1.5 ounces of fresh lime juice, .5 ounce orgeat, .25 falernum.
Wow! I was thinking it was going to be rather strong, but it was tart and tasty. Now that I think about it, I would switch the falerum and orgeat amounts. Maybe the rums I used weren't the best because I didn't taste much rum flavor, but this isn't about my rum selection.
I did a sip of the falernum raw, on ice. It was very very 'clovey'. I think the 2 tablespoons of cloves I used was probably to much. So, that's the first recipe down. Time to use it up!
If any one is interested I could send a sample.
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Rum Balls
Grand Member (7 years) 
Joined: Oct 04, 2004
Posts: 828
From: Portland, OR
| Posted: 2010-01-07 06:55 am Permalink
Quote:
| I then made my very first 'real' Mai Tai! |
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Not with falernum, you didn't.
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Chip and Andy
Tiki Socialite
Joined: Jul 13, 2004
Posts: 2079
From: Corner table, Molokai Lounge, Mai-Kai.
| Posted: 2010-01-07 08:10 am Permalink
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On 2010-01-06 21:53, tonupyank wrote:
I did a sip of the falernum raw, on ice. It was very very 'clovey'. I think the 2 tablespoons of cloves I used was probably to much. So, that's the first recipe down. Time to use it up!
If any one is interested I could send a sample.
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Whole cloves?
I am up to version 9 now and have reduced my clove level down to about 10 whole cloves that I crack up a bit (a couple of good whacks with a bar spoon). That is to my tastes, there are many others who tell me I need more clove. I garnish their drinks with a clove and that seems to make them happy.
I suggest you have a few friends over for cocktails and serve drinks that feature your newly made Falernum. And you can bottle up some for them to take home. That gives you some more opinions on your recipe as well as reduces your inventory a bit faster so you can start on your version 2.
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swizzle
Tiki Socialite
Joined: Jun 03, 2007
Posts: 637
From: Melbourne,Australia
| Posted: 2010-01-07 6:37 pm Permalink
Sorry Atomic, but i'd rather drink than eat.Liquid nourishment.
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tonupyank
Tiki Centralite
Joined: Apr 12, 2006
Posts: 14
From: NW Corner
| Posted: 2010-01-07 6:44 pm Permalink
Hey Rumballs, what do you mean I didn't make a Mai tai with falernum? I've two recipes that call for it. So now I'm really confused, and I hate to be confused, but I'm getting used to it.
As far as the cloves, tonight I made another Mai Tai, but added a half ounce of grand marnier, and it's MIGHTY 'clovey'. So I think the idea of dispensing it is wonderful. Appreciate all the advice on this, it's pretty fun to concoct stuff. My wife is cracking up over watching me create this stuff! So that can't be a bad thing, hey!?!
[ This Message was edited by: Tonupyank 2010-01-07 20:14 ]
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Rum Balls
Grand Member (7 years)
Joined: Oct 04, 2004
Posts: 828
From: Portland, OR
| Posted: 2010-01-08 07:51 am Permalink
The recipe for the classic/"real" Mai Tai does not include falernum. That's all I'm sayin'. Obviously, there are a lot of Mai Tai recipes out there, but the original Trader Vic Mai Tai that tiki folks go by doesn't use falernum.
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tonupyank
Tiki Centralite
Joined: Apr 12, 2006
Posts: 14
From: NW Corner
| Posted: 2010-01-08 09:05 am Permalink
Aaahhhh yes, I went back and read through some of the recipes and in the 'original' recipe thar tain't no durn falernum!
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Atomic Tiki Punk
Tiki Socialite
Joined: Jul 19, 2009
Posts: 4024
From: Costa Misery
| Posted: 2010-01-08 3:54 pm Permalink
Damn you falernumers,falernumites,falernumish or what ever you call yourselves just damn you!
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tonupyank
Tiki Centralite
Joined: Apr 12, 2006
Posts: 14
From: NW Corner
| Posted: 2010-01-08 7:48 pm Permalink
what about falernuminians???
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swizzle
Tiki Socialite
Joined: Jun 03, 2007
Posts: 637
From: Melbourne,Australia
| Posted: 2010-01-08 7:50 pm Permalink
Anything but food.
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Melintur
Tiki Socialite
Joined: Mar 23, 2002
Posts: 306
From: Portland, OR
| Posted: 2010-02-08 11:14 am Permalink
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On 2010-01-02 14:55, tonupyank wrote:
While The Colonel's recipe calls for lime juice as part of the finishing step, why are some saying not to use it? I like the suggestion of just adding the fresh at the time of the mixing, so, just curious.
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Chip and Andy wrote:
The lime juice in the mix has a potential for spoilage. If you skip the lime juice and just use the lime zest you are getting the oils, not the juice and sugars.... thus lower/no chance of it turning on you.
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I myself have stopped adding lime juice for spoilage. I make about a gallon at time so I need that shelf life.
_________________
Craig 'Colonel Tiki' Hermann
Colonel Tiki's Drinks
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TIKI KON 2012: Ten Year Tour! AUG 3-5, 2012: Portland, OR
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Limbo Lizard
Tiki Socialite
Joined: Aug 24, 2006
Posts: 605
From: Aboard the 'Leaky Tiki', Dallas
| Posted: 2010-02-08 12:39 pm Permalink
You might want to experiment with how I avoid the early spoilage problem. In place of fresh lime juice and zest, I use - for a one liter batch - about 3 tsp citric acid crystals and 1½ tsp pure lime oil (Boyajian brand). It still has a good lime flavor and aroma, and it's easier to be consistent, from one batch to the next (fresh limes certainly can vary). The oil tends to float to the top, and is a darkish, olive green color. I shake it up into an emulsion, before using (like Italian dressing); it re-separates, after a while. And it lasts for a long time in the fridge.
Also, I should mention: instead of fresh ginger, I use about 10 oz. of D&G Ginger Beer (lime and strong natural ginger flavor) as a base. I make my own clove extract, but use store-bought almond extract.
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"The rum's the thing..."
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