Falernum recipe
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Falernum is a base of bars in the world of tropical drinks, which is used in many beloved classic cocktails from Rum Swizzle to the Jet pilot. These drinks, characterized by their complex flavors and elaborate side dishes, often have a subtle undertone of warm spices and roasted nuts on which you cannot completely put your finger. That is the Falernum at work.
Falernum originally comes from Barbados, where it was produced in addition to the distilleries on sugar beds. It is essentially a very concentrated blow because it contains the three main components of one: rum, sugar and citrus fruits in the form of lime juice. Thanks to its high concentration of acid and alcohol, Falernum is technically stable. As with all cocktail ingredients, however, it is best cooled to avoid over -fitting drinks that are made with it.
Recipe tips
- Because lime shell is thinner as a lemon peel, make sure to avoid the bitter white core while shining
- The ginger and lime peel are added to the infusion one day after the almonds and spices to get their fresh taste. If you keep them separately, you can also develop the initial coloring from the spices and almonds.
Cooking mode
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1/2 cup roasted Cut almonds
40 whole cloves
30 quite Piment berries
1 cup Light rum
1/4 cup fresh Lime bowl (from 8 limes)
1 1/2 tablespoon (25 grams) freshly grated curved GingerFrom a 5-inch piece of ginger
2 Cup granulated sugar
1 cup Water
1/2 cup fresh Lime juice (from 8 limes)
Collect the ingredients.
The spruce eats / photographer: Fred Hardy, food stylist: Emily Nabors Hall, Requisite -Stylistin: Christina Daley
Location 1/2 cup of roasted chopped almondsPresent 40 whole clovesAnd 30 whole allspice berries In a large glass with a lid. Pour 1 cup of more easily About the almonds and spices. Close the lid and shake to combine. Leave the rum mixture in a cool place occasionally at room temperature (about twice a day) until they were darker and fragrant for 24 hours.
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Add 1/4 cup of fresh lime peel And 1 1/2 tablespoon of grated ginger To the rum mix. Close the lid and shake to combine. Give the rum mixture back to a cool place and leave it for 1 day.
The spruce eats / photographer: Fred Hardy, food stylist: Emily Nabors Hall, Requisite -Stylistin: Christina Daley
Strain the mixture through a cheese cloth and remove as much liquid as possible into a medium -sized bowl with an outlet. Place aside until use.
The spruce eats / photographer: Fred Hardy, food stylist: Emily Nabors Hall, Requisite -Stylistin: Christina Daley
Combine 2 cups of granulated sugar And 1 cup of water In a medium -sized pot. Bring to a boil over medium heat, then let the heat simmer on you and stir occasionally until the entire sugar is dissolved, about 5 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Emily Nabors Hall, Requisite -Stylistin: Christina Daley
Add 1/2 cup of fresh lime juice And simmer back in a simmer. Cook undisturbed over medium heat until the liquid has reduced to about 2 cups and 10 to 15 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Emily Nabors Hall, Requisite -Stylistin: Christina Daley
Remove from the stove and let it cool for about 1 hour to room temperature.
The spruce eats / photographer: Fred Hardy, food stylist: Emily Nabors Hall, Requisite -Stylistin: Christina Daley
Put 1 cup of lime syrup in the bowl with the rum mix. Reserve the remaining syrup for another use. Stir to combine.
The spruce eats / photographer: Fred Hardy, food stylist: Emily Nabors Hall, Requisite -Stylistin: Christina Daley
Pour the liquid through a fine mesh sieve into a clean glass container with a pint size with a lid and seal it.
The spruce eats / photographer: Fred Hardy, food stylist: Emily Nabors Hall, Requisite -Stylistin: Christina Daley
This recipe was developed by Catherine Jessee
How to store
Falernum can be cooled up to 1 month in an airtight glass or a bottle.
Do you feel adventurous? Try this:
- Use other spices– In the first stage of the infusion process, an entire spice can be used, such as star anise, cinnamon chips or cardamom; Replace 1 for 1 if you want to play around with spice flavors
- More ginger– Up to 4 tablespoons of ginger can be added to the second infusion for a stronger ginger taste
- Give it a bowl– In addition to lime shell, another “wet” aromatic complement another “wet”. Think citrus fruits such as grapefruit or orange peel.
- Try different rums– Use a rum with notes of tropical fruits for an additional taste element depending on your cocktail of your choice (see Congratulations Oaxacan Rum With notes by banana, lime and guava, for example).
| Nutritional information (by portion) | |
|---|---|
| 124 | Calories |
| 0G | Fat |
| 26g | Carbohydrates |
| 0G | protein |
×
| Nutritional information | |
|---|---|
| Portions: 16 | |
| Amount per serving | |
| Calories | 124 |
| % Daily value* | |
| 0G | 0% |
| Saturated fat 0g | 0% |
| 0mg | 0% |
| 1mg | 0% |
| 26g | 9% |
| Dietoner 0G | 0% |
| Total sugar 25g | |
| 0G | |
| Vitamin C 2mg | 12% |
| Calcium 2mg | 0% |
| Iron 0mg | 0% |
| Palassium 12mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
