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Make Your Own Falernum |
kaiserpenguin
Member
Joined: May 07, 2007
Posts: 8 |  Posted: 2009-03-04 07:11 am Permalink
Falernum is one of those secret ingredients that oftentimes falls into the too-hard-to-make category, so you end up skipping over those recipes or using one of the commercially made products that isn't all that good. But what if Falernum was simple to make, only took 10 minutes, and tasted like pure exotic glory?
Well it is, and it does. And if you make it for the first time, you could win a year's supply of homemade falernum courtesy of Kaiser Penguin. Check out the rules:
http://www.kaiserpenguin.com/make-your-own-falernum/
[ This Message was edited by: kaiserpenguin 2013-01-07 09:52 ]
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DJ HawaiianShirt
Tiki Socialite
Joined: Feb 04, 2006
Posts: 150
From: NoVA, DC
| Posted: 2009-03-04 07:23 am Permalink
Hmm, I really like that do-it-yourself options for obtaining falernum are coming about.
However, what concerns me is that this article is airing what the author believes is their favorite version. And as good as it may be, it does us no good to deviate from a recipe which all the classic cocktails call for. Can anyone confirm how "classic" this brew is?
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http://spiritedremix.blogspot.com
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Chip and Andy
Tiki Socialite
Joined: Jul 13, 2004
Posts: 2277
From: Corner table, Molokai Lounge, Mai-Kai.
| Posted: 2009-03-04 08:11 am Permalink
Quote:
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On 2009-03-04 07:23, DJ HawaiianShirt wrote:
... Can anyone confirm how "classic" this brew is?
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Very!
And, the simplicity of the recipe makes it very easy for you to add or subtract the flavors to suit your taste. For example, I use less clove and add pistachios to the mix. Very yummy!
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uncle trav
Tiki Socialite
Joined: Apr 27, 2005
Posts: 2247
From: Kalamazoo
| Posted: 2009-03-04 08:49 am Permalink
Thanks for the post. I live in an area devoid of falernum. What is the shelf life of the recipe and should it be put in the frig? Thanks again.
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"Anyone who has ever seen them is thereafter haunted as if by a feverish dream" Karl Woermann
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kaiserpenguin
Member
Joined: May 07, 2007
Posts: 8 | Posted: 2009-03-04 08:52 am Permalink
I'd put it in the fridge to extend the shelf life. Making sure your bottles are ultra clean and have been run under very hot water before filling will extend the life as well. You should be good for two or three months.
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GatorRob
Tiki Socialite
Joined: Aug 20, 2004
Posts: 1784
From: Orlando
| Posted: 2009-03-04 09:24 am Permalink
As KP says, definitely do not add lime juice to your bottled falernum if you want it to last long. If your recipe calls for 1/2 oz falernum, pour maybe 1/3 into your measuring cup and top off with fresh lime juice. My falernum (with this recipe) lasts several months in the fridge. For some of you, it'd be gone long before that. But I'm not naming names.
EDIT: PS - I make mine with toasted almonds instead of almond extract. Mmmmmmm.
[ This Message was edited by: gatorrob 2009-03-04 14:36 ]
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uncle trav
Tiki Socialite
Joined: Apr 27, 2005
Posts: 2247
From: Kalamazoo
| Posted: 2009-03-23 12:34 pm Permalink
O.K. Got all of the ingredients but I have a couple of questions for you folks who have used the recipe. Stick with me as the questions maybe a bit dumb. First, do I toast the whole nutmeg nut or do I need to crack it? And for the sugar can I use Demerara granulated cane sugar or should it be white sugar? I thought the Demerara sugar would go well with the Lemon Hart. Thanks for your help.
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"Anyone who has ever seen them is thereafter haunted as if by a feverish dream" Karl Woermann
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kaiserpenguin
Member
Joined: May 07, 2007
Posts: 8 | Posted: 2009-03-23 12:55 pm Permalink
uncle trav,
Nutmeg is up to you. Experiment.
I'd go with the Demerara sugar for sure.
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Chip and Andy
Tiki Socialite
Joined: Jul 13, 2004
Posts: 2277
From: Corner table, Molokai Lounge, Mai-Kai.
| Posted: 2009-03-23 1:14 pm Permalink
Quote:
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On 2009-03-23 12:34, uncle trav wrote:
nd for the sugar can I use Demerara granulated cane sugar or should it be white sugar? |
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I use the Demerara and think it adds a wonderful bit of flavor to the mix.
But!The Demerara sugar makes for a much darker brew. I mean like the kind of dark where you are going to wonder if you did it right..... fair warning.
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uncle trav
Tiki Socialite
Joined: Apr 27, 2005
Posts: 2247
From: Kalamazoo
| Posted: 2009-04-15 05:23 am Permalink
I finally made a batch of Kaiserpenguin's falernum. Great recipe and very easy to make. I used Lemon Hart 151 for the base rum. I also cut back on the cloves from fifty to forty. The sugar was Demerara. The rum and sugar make a dark fragrant brew. I must admit never remembering having falernum in a cocktail it may take some getting used to. What would you folks recommend as a good cocktail to best use falernum in? Here's a pic of the potion... mysterious...
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"Anyone who has ever seen them is thereafter haunted as if by a feverish dream" Karl Woermann
[ This Message was edited by: uncle trav 2009-04-15 05:28 ]
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Sparkle Mark
Tiki Socialite
Joined: Jul 05, 2004
Posts: 301
From: Los Angeles, CA
| Posted: 2009-04-16 1:28 pm Permalink
The "Test Pilot" from the Grog Log is a great drink for falernum.
I've also been making a concoction that goes like this:
Old Jack's Fizz
1 oz. Bermuda/Jamaican/Cuban gold rum
1 oz. Laird Apple jack
1 oz. (or to taste depending upon recipe) of Falernum
1 dash Peychaud bitters
Severely shaken with cracked ice until shaker is frosty
poured into a double rocks glass
Top off with soda or mineral water stir to mix
garnish with cherry and lime wedge squeezed in drink
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GatorRob
Tiki Socialite
Joined: Aug 20, 2004
Posts: 1784
From: Orlando
| Posted: 2009-04-17 09:04 am Permalink
Quote:
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On 2009-04-15 05:23, uncle trav wrote:
What would you folks recommend as a good cocktail to best use falernum in?
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1934 Zombie and Jet Pilot (both in Sippin' Safari). Also the War God, which is essentially the Jet Pilot, but with slightly different proportions and sub simple syrup for the cinnamon syrup.
Or try this tasty little doo-dad:
2 oz Demerara rum
1/2 oz lime juice
1/2 oz falernum
2 dashes orange bitters (or Fee's Whiskey Barrel Aged Bitters)
Stir with ice and strain into chilled cocktail glass.
Cheers!
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new2tiki
Tiki Centralite
Joined: Mar 28, 2003
Posts: 100
From: Orlando, FL
| Posted: 2009-04-30 9:37 pm Permalink
A Falernum Favorite for me is the Hawaiian Eye.
Got the recipe from the now defunct Vegas Vic's podcast--he claimed it was invented for the cast while they were filming in HI.
2oz. Gold Rum
1oz. White Rum
1oz. Fresh Lime Juice
1oz. Falernum
1oz. Sweet and Sour (home made is best).
Shake all in a cocktail shaker over cracked ice, and strain into a Tiki Mug over ice. Yum!!
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tonupyank
Tiki Centralite
Joined: Apr 12, 2006
Posts: 14
From: NW Corner
| Posted: 2010-01-02 2:55 pm Permalink
So, new poster here, but wanted to add my very first falernum recipe that I just bottled up. I used the 'base' recipe from Colonel Tiki's site, but added zest of 6 limes instead of 9, 1 Tsp of the smaller greenish cardamom seeds, toasted the almonds, one cinnamon stick, and split a vanilla bean, and ginger. All with the Lemon Hart rum. 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.
I'll let know know how it turns out, but I also have to say I've never had a drink with falernum in it...so, nothing to base it on. Kinda fun though!!
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Chip and Andy
Tiki Socialite
Joined: Jul 13, 2004
Posts: 2277
From: Corner table, Molokai Lounge, Mai-Kai.
| Posted: 2010-01-02 10:25 pm Permalink
Quote:
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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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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.
If you use Falernum a lot there's no problem because your going to use it up. If your like me, a fifth of Falernum will last you three or more months meaning you have to keep an eye on it. My current bottle is just about five months old and its starting to worry me... the color is getting darker and the aroma is getting sweet. I think its time to start a new batch
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