Flavor profiles: Falernum #4, phase I
It’s time again to make another batch of falernum. This makes my fourth batch to date. I am still tinkering with my own recipe, based upon the wonderful Paul Clarke.
At Tiki Central I run into those who seem to be afraid to experiment in creating their own concoctions of tinctures, liqueurs and juices. There’s no need to dread or disdain working in the kitchen. If you can make an omelet, you can make falernum. There is not a time commitment needed: I spent a scant 25 minutes from start to finish below, and I was taking pictures.
Falernum #4
9 limes, zest from
¼ cup diced fresh ginger
45 cloves
2 cardamum pods
½ cup slivered almonds, dry-roasted
750ml Cruzan 120 Clipper Rum
A picture essay follows after the cut. I hope this inspires the previously kitchen-adverse to start tinkering.
I zest my limes with a microplane. I attempt to refrain from hitting the white pith of the fruit.
This is the zest of nine limes.
Ginger never lasts long in my kitchen.
I purchase these juicy ceylon cloves from Penzey’s spices.
This is the second batch to include cardamum. It’s so hot right now!
I just toss my almonds in a non-stick pan.
Stir the almonds until they show a nice tan color and you can just smell their aroma.
I toss the ingredients from which to infuse together before I add the infusing alcohol.
I have still yet to use J. Wray overproof. I’ll need to get a back stock so I can compare in my future batches.
The magic potion infuses.
After a few days, I’ll do the next batch of work: Straining, mixing, bottling!
Cheers,
cmh
April 11th, 2008 at 3:00 am
Thank you for this recipe ! You solved the “falernum” problem. Since a live in Belgium, I find it difficult to find the ingredients of some cocktails. I can’t find any liquor store in Brussels and have to rely on supermarkets where I can only find big brands or try to find some things in airports when I travel On the other hand, I have no problem to buy Cuban rum like Havana Club !
April 11th, 2008 at 7:33 am
I think you mean to say: Cardamom: It’s the New Allspice©®™
April 11th, 2008 at 10:44 am
“If you can make an omelet, you can make falernum.” Don’t ever come to my house for breakfast! (Although I do have a wide selection of cold cereals in stock)
April 11th, 2008 at 2:11 pm
“There’s no need to dread or disdain working in the kitchen.”
Just love that statement..and i LOVE to work in the kichen!
I usually make falernum #3, well i`m on to try #4, thanks!
April 16th, 2008 at 3:34 pm
[...] more than three days of infusing the prior ingredients, it was time to strain, press, and complete Falernum [...]
August 23rd, 2008 at 5:20 pm
[...] Hermann (who also snapped the above picture) over at Tiki Drinks & Indigo Firmaments publishes his experiments in four [...]