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Keeping falernum longer |
jpr9954
Member
Joined: Aug 27, 2011
Posts: 2 |  Posted: 2011-12-15 6:20 pm Permalink
I've read the posts which say falernum can go bad over time and that it tends to lose its quality after about a month.
Is it possible to freeze homemade falernum syrup? I was thinking of freezing it in an ice cube tray.
I have a quart of Falernum #9 that I made from scratch and would hate to see all that effort wasted because I didn't use it quick enough.
Thanks!
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heylownine
Grand Member (first year) 
Joined: Oct 05, 2008
Posts: 476
From: Agoura Hills, CA
| Posted: 2011-12-16 08:49 am Permalink
Your mileage may vary, but I've made that same recipe and the falernum stayed viable for about 2 months. Does it go bad after that? I'm not sure; I always run out.
I've not tried freezing it myself. Another option: split a whole batch with friends or family.
Kevin
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TikiHardBop
Grand Member (first year)
Joined: Feb 21, 2009
Posts: 355
From: Rockledge, FL
| Posted: 2011-12-16 09:27 am Permalink
Adding about 1 ounce of overproof rum for every 8 oz of falernum should extend the shelf life quite a bit.
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djmont
Tiki Centralite
Joined: Aug 03, 2011
Posts: 75
From: Potomac Falls, VA
| Posted: 2011-12-16 3:44 pm Permalink
Agree with above. Put some alcohol in it and keep in the fridge. It's unlikely the quality will degrade very quickly. I tend to keep mixers for quite a while and they seem okay to me.
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Kahuna Kevin
Tiki Socialite
Joined: Jul 12, 2010
Posts: 177
From: Mountain View, CA
| Posted: 2011-12-16 7:45 pm Permalink
John D. Taylor's Velvet Falernum liqueur is 22 proof. I've had a bottle open for nearly a year and don't notice any difference or degradation in flavor.
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djmont
Tiki Centralite
Joined: Aug 03, 2011
Posts: 75
From: Potomac Falls, VA
| Posted: 2011-12-17 06:20 am Permalink
I keep my JDT Velvet Falernum in the fridge. I don't know if it's necessary, but I figure it can't hurt.
Hmmmm...Maybe I should up the proof a little. 
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jpr9954
Member
Joined: Aug 27, 2011
Posts: 2 | Posted: 2011-12-18 08:41 am Permalink
Thanks for all the suggestions. I topped it off with some Bacardi 151 and put it back in the fridge. I think it enhanced the flavor just a bit when I tasted it afterwards.
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mamelukkikala
Tiki Centralite
Joined: Dec 18, 2011
Posts: 26 | Posted: 2011-12-18 11:41 am Permalink
Quote:
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On 2011-12-15 18:20, jpr9954 wrote:
I've read the posts which say falernum can go bad over time and that it tends to lose its quality after about a month.
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Really? I think homemade falernum is at its best when it's 1 month old. Right after I bottle it, it tastes really "icky" and off. After a week, it gets good. After two weeks, it's the most delicious thing ever. I make falernum #8 without the lime juice and keep it in the fridge. Stays good for atleast 5 months.
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thePorpoise
Tiki Socialite
Joined: Jan 23, 2011
Posts: 701
From: Tampa Bay
| Posted: 2011-12-19 10:04 am Permalink
when I'm out of falernum and I want to make a drink or two calling for it, I make a small emergency quantity like this:
1 oz Wray and Nephew overproof rum
1 and 3/4 oz orgeat
1/2 oz lime juice
2 teaspoons sugar
1/4 teaspoon ground clove
1/8 teaspoon ground ginger.
mix it up and use!
if you want to use immediately after making, filtering through a coffee filter or cheesecloth will may reduce some of the spiciness.
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liltikichef
Tiki Centralite
Joined: Dec 05, 2010
Posts: 23
From: currently in south Georgia
| Posted: 2012-01-29 02:59 am Permalink
I've been trying to find a good falernum recipe. Where do I find #8 and #9 y'all refer to in these posts?
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TikiSan
Tiki Socialite
Joined: Sep 29, 2003
Posts: 246
From: O.C., SoCal
| Posted: 2012-01-29 1:43 pm Permalink
Falernum #9 is in here or try Google:
http://www.amazon.com/Beach-Bum-Berry-Remixed-Jeff/dp/1593621396/ref=sr_1_1?s=books&ie=UTF8&qid=1327873302&sr=1-1
Falernum #8
http://www.cocktailchronicles.com/2006/07/28/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.
* Chad Solomon from Pegu Club suggested adding some toasted almonds to the soak, in addition to using the almond extract. This sounds like a fine idea, and may be part of falernums 9, 10 and 11.
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liltikichef
Tiki Centralite
Joined: Dec 05, 2010
Posts: 23
From: currently in south Georgia
| Posted: 2012-01-29 3:18 pm Permalink
Thanks TikiSan! mamelukkikala, you mentioned you don't put the lime juice in #8; when and how much do you add later? (if you do) Thanks!
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mamelukkikala
Tiki Centralite
Joined: Dec 18, 2011
Posts: 26 | Posted: 2012-01-29 3:43 pm Permalink
Quote:
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On 2012-01-29 15:18, liltikichef wrote:
Thanks TikiSan! mamelukkikala, you mentioned you don't put the lime juice in #8; when and how much do you add later? (if you do) Thanks!
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I don't add any extra lime juice at all. I think it's fine as it is in most drinks. Sometimes I might drop the amount of falernum just a little. For example, in Blackbeard's Ghost I use 3/4oz instead of 1oz. But it really depends on the mood, whether I want a sweet drink or a tart drink.
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