Make Your Own Falernum - Tiki Drinks and Food

P poutineki Tiki Centralite Ontario, Canada Joined: Jan 12, 2012 Posts: 80	P poutineki Posted posted on Sun, Dec 2, 2012 6:09 AM Homemade rum-based falernum (and pimento dram) are more a liqueur than a syrup. If you adjust the addition of the sugar syrup so that you're bottling above 20% ABV, unrefrigerated shelf life isn't a problem. I don't refrigerate my homemade falernum, pimento dram or limoncello and I've never had anything go bad. Of course that's with the assumption that you're not adding fresh lime juice to the falernum. If so, the shelf life isn't that great even in the fridge. I'm not an expert so I won't argue against anyone saying adding 1/2 - 1 oz of booze to an entire bottle of syrup increases shelf life but I don't see how it could increase the alcohol content enough to really matter.

Homemade rum-based falernum (and pimento dram) are more a liqueur than a syrup. If you adjust the addition of the sugar syrup so that you're bottling above 20% ABV, unrefrigerated shelf life isn't a problem. I don't refrigerate my homemade falernum, pimento dram or limoncello and I've never had anything go bad. Of course that's with the assumption that you're not adding fresh lime juice to the falernum. If so, the shelf life isn't that great even in the fridge. I'm not an expert so I won't argue against anyone saying adding 1/2 - 1 oz of booze to an entire bottle of syrup increases shelf life but I don't see how it could increase the alcohol content enough to really matter.

Post #660333 by poutineki on Sun, Dec 2, 2012 6:09 AM