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Today we’re making homemade falernum! If you’re into the tiki/tropical drinks, you know falernum’s an essential liqueur behind your bar. Commercial options vary considerably, so it’s nice to be able to make this ourselves. That way we’re able to dial in the flavors to our liking, and level up our cocktails. We’ll make my recipe, compare it to a popular commercial brand, and then mix it into a classic falernum cocktail - the Corn ’n’ Oil. Hope you enjoy the recipe! Feel free to experiment with other spices and flavors to make it your own. Cheers!

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TIME STAMPS
Intro: 0:00
Viski: 1:17
What's Falernum?: 2:41
Ingredients: 3:23
The infusion: 4:16
Post infusion: 7:34
Taste test: 8:49
Corn ’n’ Oil: 10:35
Sips & Sign Off: 11:23

HOMEMADE FALERNUM RECIPE (yields ~350 ml)
4 oz (120 ml) El Dorado 151 overproof rum
6 limes, zested
50g (~4 tbs) toasted almonds
12 whole cloves
15g chopped ginger
1/2 tsp grated nutmeg
1/2 vanilla bean with seeds
8 oz (240 ml) semi-rich simple syrup (1.5:1 sugar:water)
- Combine almonds, cloves, ginger, nutmeg, vanilla, and lime zest in sealable jar. Add rum. Seal, shake, and set aside in a cool dark place. Leave to infuse for 24 hours, agitating every few hours. After 24 hours, filter contents to remove solids. Add simple syrup. Stir or shake to combine. Stored covered in the fridge, this will last at least a year.

THE CORN ’N’ OIL RECIPE 10:53
2 oz. (60 ml) Real McCoy 12 year rum
1/4 oz. (7.5 ml) homemade falernum
2 dashes Angostura Bitters
Lime wedge for garnish

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