Post #565949 by Navy Grogger on Sun, Nov 21, 2010 11:38 AM

Good results with Paul Clarke's Falernum #9 recipe (available on the web).

My wife and I had good results this weekend with Paul Clarke's Falernum recipe using the following variations:

1. Used 3.5 ounces of Everclear 190 proof grain spirits (to maximize extraction) and 2.5 ounces of Bacardi White Rum. This resulted in a very flavorful extraction of the ingredients (rich in clove flavor but with strong notes of lime and ginger).

2. We did not add lime juice as a number of people report that their Falernum has gone bad relatively quickly when lime juice is added. The solution is to add in the fresh lime juice component when using the Falernum in a drink.

3. Used Demerara sugar to make the simple syrup in a ratio of 1.5 parts sugar to 1 part water.

We made "Test Pilots" (from Jeff Berry's Beachbum Berry Remixed) using the Falernum and substituting Absinthe for the Pernod. The drink was complex with layered flavors. Thanks Mssrs. Clarke & Berry for your work.