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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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Views : 110,494
Genre: Education
Date of upload: Aug 18, 2023 ^^
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YouTube Comments - 314 Comments
Top Comments of this video!! :3
Rum heads we’re eating SO good this summer with Anders
211 |
Pro tip for any kind of infusion like this: Once it's done and the solids are filtered out, you can dry the solids in a low oven or dehydrater, then grind it up into a spice powder. Great for cooking or baking. Ive done this with pickling veggies, liquer infusions, and even mushroom sauce solids.
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Just a friendly tip. If you put the zester on top of the lime, and move the zester, not the lime, you will experience following advantages: the movement itself is way easier and a lot more controlled, almost no chance of hurting your fingers, and you see exactly how much piff you're about to cut into at all times. The zest is safely stored within those ribs of the instrument. No downsides to be found in using it this way. Just saying.
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Anders is one the you tubers that could be talking about anything and I would still watch.
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Wow! I asked for the Corn n’ Oil last week and we get a Falernum recipe to boot! Is the service always this good here? This is the cocktail that is going to take rum to the next level. Made it for a friend the other week and she said it tasted like her childhood. I also love use Real McCoy 12 in this.
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I have made this before, but my recipe comes to 9 limes zested has lasted almost 1.5 years in my fridge. Still tastes great!
I used almost the same ratios as you, but my rum was plantation overproof. I do omit vanilla, definitely toast the cloves with the almonds, and some people add the lime juice. But I think that drastically lowers the shelf life. Whenever I use falernum I end up using lime juice anyway so.... 🤷
Amazing stuff.
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Pro tip with a zester. Put the zester on top of the fruit and move the zester back and forth like a violin bow. Not moving your fruit back and forth over the zester. That way you can watch the fruit while you grate so you don't get any of that bitter white pit in your drink. And the all the zest will get caught inside the the plane, it's why it got the wings. You can just tap the blade on your bowl to get it off. Makes it a lot easier! :D
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pro tip; when cutting dry ingredients use the cutting board side without the liquid catch groove. Love your videos!!!
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This summer was the summer of liqueur making for me and I made some interesting discoveries. I did side by sides of macerating with 180 proof, 80 proof and 40 proof. Each of them I diluted down to 20& alcohol (obviously the last one needed no dilution). The 180 proof louched (like your falernum -- the oils precipitate out and get suspended because the lower alcohol content can't dissolve all the oils). I left it for a week to let the oils float to the top a bit, cooled it and then filtered it so it was clear. The result? All three tasted almost identical. The only difference is that at 180 proof, I macerated for 3 days, 80 proof 2 weeks, 40 proof 4 weeks. The way I'm thinking is that given enough maceration time, you get to 100% saturation of oils for the various levels. 180 proof dissolves a lot more than 80 proof which dissolves a lot more than 40 proof, but after you dilute it, those oils come out of solution and eventually float to the top and are lost, leaving the exact same thing.
One interesting thing is that if you start with a high proof alcohol (over 100) and dilute it down below 50% alcohol (100 proof), it will louch. This makes an emulsion which will stay for a good week or two. While the oils are emulsified, the liqueur is much more flavorful because there are much more oils. So if you use your technique and drink it within a couple of weeks, it will absolutely smash and commercial liqueur because they can't reasonably sell cloudy liqueur (and the oils will form weird blobs after a few weeks as well).
However, if you want to make a clear liqueur, you are lazy and you have time, there seems to be no penalty for starting at the target alcohol percentage and just giving a very long time to macerate. I've been making homemade amaro all summer with 25% shochu and it's been incredible. Just macerating it for 3-4 weeks, straining it off and *done*. Literally takes a few minutes.
Finally, I think you will find that if you include the pith in your macerations it will not be more bitter (it's worth a side by side test and I admit to being to lazy to do it). However, you will get clarity issues due to the pectin in the pith. Some pectinase can solve it, or if you don't care about clarity than just don't worry about. Again, lazy person's liqueurs. I made an amazing brandy based curacao with tons of orange peel pith and it is not even remotely bitter. Any bitterness is balanced out by the sugar anyway.
Oh, one more quick thing. If you are being super lazy, you can just add sugar directly. It only takes about 1-2 days for 20% sugar by weight to dissolve.
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“Peace and long life”. I about fell over. Thanks to both of you for being you.
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So weird how Anders seems to make videos that hit at the PERFECT time. I had a drink while on vacation in New Orleans recently with falernum, and just bought a bottle of it yesterday on the way home from work! He's a mind reader! Not the first time this has happened! Thanks for the great video, Anders!
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It's always good to have a reliable recipe in case the shelves go empty. I will definitely give this a shot. Thanks, good sir ❤🍻
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The complicity you and Az have makes your videos more than just cocktail recipes. They're almost like life recipes or something. Anyways... Keep up the good work, guys!
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Love these longer videos! Gotta try making this!!
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So excited for this one. Been dying to make this at home!
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Looks amazing! Definitely going to give this a try. Cheers!
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Yay!!!!! So excited to see how you do Falernum 😊
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I've got a batch sitting in a cool, dry place right now. I'm looking forward to the next 24 hours! Thanks, Anders.
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Ooh, I’ll have to make this 👍 Thanks for the recipe xx
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@AndersErickson
8 months ago
Any favorite fancy falernum formulas? Visit www.viski.com/anders & use code ANDERS15 to get 15% off sitewide!
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