You’re one of the few people I trust on RU-vid that will supply me with a recipe I won’t tweak before serving to a customer (or myself) , So for that I say thank you upon thank you !!!!
Hey there DrunkenFish glad to see you’ve been catching up on some episodes. Thanks for writing in and watching. If there’s ever anything you’d like to see covered on the show drop me a line, I’m always open to suggestions. Cheers!
After making falernum several times over the past decade I have found it does work best with high proof rum but most significantly it’s a good idea not to add the fresh lime juice to the syrup but rather factor it into any drink you make that day. The lime juice is the element that will go bad in the mixture first. Especially if you make a big batch it makes sense. Keeps much longer. Also adding a star anise with the almonds is a nice note. It made the best to mu tongue version ive ever had. I think that came from Paul Clarke. Impressive show. It’s rare to see youtube mixologists go the full 10 yards and do these recipes justice like this subbed
Thanks for watching and subscribing! Great thought about adding the lime juice later on. Your cocktails will definitely taste fresher. However, when I've made Falernum in the past it doesn't last very long. The star anise would make a wonderful complement to this syrup. I will definitely give that a go. Thanks for the tip.
Totally agree - I’ve found exactly what you have. I’ve been making Tiki elixirs like a fiendish Middle Ages alchemist for the last 5 years - keep the lime juice out and add it fresh to the drink. Also as mentioned elsewhere the 151 keeps it fresh in your refrigerator for 2 months.
Sir, I just have to say I really enjoy all of your videos, I bartended for several years in my 20's, mostly at dive bars with karaoke because it was a rush, but also at a fine dining French bistro and a craft cocktail tiki bar on the Gold Coast in Chicago. I joined the military a few years ago and love my career, but when I retire I would love to open a bar. Your personality is wonderful and I would love to sit at your bar any day and drink some classics with you. Thank you for all these wonderful videos and for bringing me so much amazing nostalgia. ❤️
Hi! The crew and I were experimenting that day and I can honestly say I don't remember what was in that cocktail! HA! The joys of getting old I guess. Thanks for watching!
Hi, Bruce growing up with Barbadian parents this was always a must-have at family get-togethers and bbq's I had no clue they also used it in tiki drinks. Keep knocking out all those amazing videos and sharing knowledge its very appreciated I didn't know your from Canada I'm from Toronto but live out in Mississauga .
Just discovered your channel recently after looking for bitter recipes. Very informative and interesting. I'm discovery what a real cocktail is and not the ones you get in chain restaurants. I very much enjoy your channel and just wanted to say thank you for the free education. Your cocktails and recipe are excellent.
Just made this a la Bruce...delicious! Sweet almond, ginger, and lime up front followed by the cloves long after you’ve sipped this syrup. It’s been 10 minutes and I’m still having the clove taste develop! Hey...do you hear that? The tiki gods are calling me!
hey, this is neat that people are making videos about this sort of thing now! I'm adding a twist to mine that I think could fit it's origins, just a couple pimento. it's really amazing how the note of this syrup totally changes when the ingredients come into balance. edit: falernum #3 from the bums book it seems ;)
@@BarTalkCocktails I had never had falernum before, it came out amazing! I made a swizzle last night to sample it, 1 turned into 3! Haha Thanks so much Your channel is a goldmine of knowledge and information. Cheers
Milk clarification will increase the shelf life but I think the syrup should still be sealed tightly and refrigerated. I've never clarified Falernum before. I'll have to give it a go and see how long it lasts. I guess it's simply a matter of patience. Knowing me, I'll end up using it before drawing any conclusions from the experiment. Ha. Thanks for the suggestion.
You could certainly peel the limes instead of zesting them. The significant difference between the two is the presence of that thin white pith that lies between the peel and the fruit. You don't want that pith. It's bitter. It's very difficult when peeling not to include that pith. You would then need to remove it using a sharp knife which might end up making more work in the long run. Zest implies a very thin pairing or grating of the peel, with no white pith attached. Cheers!
The downside to homemade falernum is it does have a limited shelf-life. But seriously, why would drinking it sooner rather than later be a bad thing? I think the lime in falernum is a crucial component that adds complexity, depth, and brightness that wouldn't be there if left out. One thought might be to freeze it in ice cube trays and use it as you need it. That way you won't have to worry about it becoming moldy.
Thanks for this recipe! It's really boosted my rum cocktails and enhance my tiki drink enjoyment! I'm wondering if the 151 is used to extract more essence and oils from the ingredients because of its higher alcohol content, which I surmised from reading some hobby perfume forums where people use 190 proof Everclear to use in their home perfume-making. As a result, since I don't have any 151, I used 1/2 cup of white rum, and 1/4 cup of the Everclear. Whatever it's doing, it worked out great for me, but maybe I'll skip it the next time to see if there is in fact any difference. This is some delicious stuff, a real game-changer!
I'm not sure how much more 151 would extract? The mix I've made in the past with 80 proof does sit for 24 hours and tastes fabulous. I've never tried using 151 because Tiki drinks tend to be potent enough already. Also, 151 can hard to find where I live so, I use mine sparingly. I'm glad your Falernum turned out for you. Cheers!
Actually, that strainer stand is a relic from the 1940s. It's only part of a whole contraption meant to grind pickles and spices for making homemade relish. The best place to get one of these is to look in thrift stores. They don't really make them anymore.
@@BarTalkCocktails It turned out very nicely, if any one wants to do it, I tried 3 ways and I suggest to boil the almonds and cloves, but don't add the zest or ginger until it has cooled off or else you will get a bit of bitterness from the lime. Very nice energy in the video btw, will continue watching.
Greetings Bruce! I am new to making drinks and am really loving your channel. Thanks so much for sharing. Quick question, is there anywhere I can find a list of drinks that use falernum? What are some of your favorites?
Hi Shawn thanks for watching! I don't know of any listings of drinks that use Falernum. There's way too many. That's probably why you'll never get a complete list. You'll find it used a lot in exotic tropical and tiki cocktails though. Don Beach used it extensively in his creations. Here are some of the drinks that I've made with Falernum syrup. The Rum Swizzle, Zombie, Three Dots and a Dash, Corn and Oil, Plantation Punch, Captain's Grog, Mai Tai (Donn Beach's recipe), and the Golden Wave to name but a few. I've even made a Manhattan by subbing out the sweet vermouth for falernum. I love my Manhattan's and it was definitely a great tasting twist on a classic. The best thing to do is experiment. Try using Falernum in a Whisky Sour or a Tom Collins for a change of pace. Cheers!!
@@BarTalkCocktails Check out the Key Cocktail. The strangest combo, but soooo delicious. Dark Rum, Gin, Falernum, more lime juice, bitters, shake it up and serve in a chilled martini glass.
Hey Bruce, this is a recipe for Falernum #9 with the exception of the rum used, and I think you held back somewhat on the lime juice added, but I reckon you probably know that already. I was wondering if you know how this compares with John D. Taylor's Velvet Falernum. The reason I ask, is I have Smuggler's Cove tiki cocktail book, and all their recipes use that falernum, and I can't get it here. I intend to make Falernum #9, but I'm curious if I need to adjust the amount used in cocktails that call for velvet falernum. I'd really appreciate some advice. Thanks bud.
I've never tried John D. Taylor's Velvet Falernum, so it's difficult to make a comparison. I have read that it is considered by many to be the original Falernum. However, even though it has rated 90-95 points, (Wine Enthusiast, Dec 2003) I believe freshly made will taste better. For starters, you can form it to your liking by making it sweeter, more citrusy or spicier. Whatever the direction of your palate takes you. As far as adjusting homemade Falernum in a recipe that specifically calls for John D. Taylor's Velvet Falernum, I would follow the recipe without adjusting the amounts when using homemade. Falernum should be used as an enhancement in a cocktail and is usually not meant to take the spotlight. The best you can do is to experiment until you nail it! It'll taste fantastic. Cheers!
You are my go to for making syrups, liqueurs and infusions. Love your channel for all the content. Have a question. You are saying syrup, however is this the same as the store bought stuff? I mean as far as using it in recipes. Thanks for the videos and cheers!
Glad you’re enjoying the show. Homemade and store-bought are much the same as far as using them in recipes. The big difference between homemade syrups and store-bought is basically two things. Homemade will taste fresher and you can adjust the sweetness to your liking. Also, sometimes store-bought may include a few skeptical ingredients like dyes and preservatives. Cheers!
@@BarTalkCocktails I will use the pre blanched almonds next time. I did that the first time and it came out better. Also I used coconut sugar this time (the second time) and it was not as good. The first time I used 63% Wray & Nephew white rum and it seemed like the way to go and better than the 40% but not 100% sure on that.
I don't really have a favourite falernum cocktail, but a Three Storms Flip sounds right up my alley. You can't go wrong with a silky-smooth rum flip. Everything tastes better with falernum... Cheers!
Instead of dry roasting the almonds and cloves, can we roast them in a 1/2+1/2 teaspoon of almond and clove oil mixture? I guess it'll retain more flavor.
Hi Ezra. You're probably right in retaining more flavour. Be careful though, I know from experience essential oils are very strong and clove oil is especially potent. I know because I use to take it on it's own for an immune system booster. You might want to change the ratio to 1/4 clove and 3/4 almond because of how strong clove oil is. Also, almond oil smokes at 430 degrees Fahrenheit. So, you really have to watch your temperature. I've never made my Falernum syrup with the addition of almond or clove oil but, I'm sure it would add a more intense flavour. Another thought that might work well is to add the oils to the simple syrup as you shake it up. They'll simply add a fresh dimension to the over all clove/almond flavour. I might have to do some more experimenting to find out how to improve on this already great recipe. Thanks for the suggestion. I'll let you know in the future how it works out. Cheers!
@@BarTalkCocktails it was delicious, I was shocked how good it was for how quick I was able to make it. I had to throw out about 1/4 of it because it went bad pretty quick, may leave out lime juice next batch
Best cannel where you wll learn real usefull tips from a real honest guy who don´t pretend to be sofisticated like mos of the (new era) fine mixologist well dressed bartenders who just recently made 21 years. experience behinde the bar. If you´re looking for real stuff you better see Bruce
Wow! Just discovered your channel. Great stuff and great production. Can't wait to make some of your recipes. You should post your videos on Reddit at r/cocktails - should get some good hits and I'm sure they'd enjoy them as much as I did!
Either or... Personally, I refrigerate my Falernum because my counter is usually filled with other experiments that I'm working on. With 6 oz. of rum it certainly won't spoil if it's left out for 24 hours. Keep it dark, quiet and cool like a fine wine. If you leave it on the counter you can shake it with curiosity every time you pass by. That's always fun. Always refrigerate your completed Falernum, if it lasts that long.
Thank you so much for the response. I have been purchasing the BG Reynolds Falernum and wondered if there were alternatives that had similar spice notes as usually the websites are sold out of it. I didn't even know what it was until I tried to create a drink that called for it and my local stores didn't even carry or had heard about it! Luckily we have RU-vid and the internet!
There's not much difference between blanched and unblanched almonds. Blanched almonds have their skin removed from the nut. Those skins contain tannins which are astringent compounds, meaning they cause a dry feeling in the mouth due to the way they react with proteins in saliva. By removing the skins, you remove the astringency and bitterness. Let me know how it works out for you. Cheers!
I've never made a non-alcoholic version of Falernum syrup. I know you can buy Fee Brothers West Indies Style Falernum or the Crawley’s Pure Falernum Syrup. These do not have alcohol in them. If you wanted to make your own, sub the alcohol out with a cup or so of water and simmmer on the stove. Basically, the same recipe except it's important after toasting the spices to grind them. This will help extract the flavours. You may also want to add additional spices to the mix such as allspice or nutmeg. You could use a pestle and mortar, or a food processor to grind. Add the water, sugar, lime zest and ground spices to a saucepan and bring to a simmer over medium-high heat. Simmer for one or two minutes. Once cooled, strain the infusion through a moistened cheesecloth and give it a good squeeze at the end. Add the almond extract and lime juice and give the bottle a final shake to mix. Note: Without alcohol, the shelf life might only be a week in the fridge. Have fun experimenting. Cheers!
@@BarTalkCocktails thank you for your thoughtful reply. I have recently discovered your channel and love your work and approach. I'm teetotal for health reasons but miss 'adult drinks' so am always on the lookout for recipes that aren't just soda or juice and grenaden. You could do a wonderful 'Temperance' series I'm sure.
Citric acid would help preserve it but, you may need to adjust the lime ratio in the recipe. Citric acid is very sour. Baking soda could help neutralize those acids. Cheers!
You're Using the microplaner incorrectly. The microplayer should be on the top not on the bottom so you can see what the h*** you're doing. But I notice you keep looking at the line to see where you're at. If you're at the top of the microplayer you wouldn't have to do that.
