Martinique rums? - Tiki Drinks and Food

S Sunny&Rummy Member Melbourne, FL Joined: Jun 13, 2013 Posts: 601	S Sunny&Rummy Posted posted on Sat, Jul 27, 2013 9:40 AM On 2013-07-27 08:59, djmont wrote: There have been rumors of St. James disappearing from the American market for years. But it always seems to be around. I've never made falernum. How big a pain is it? It's pretty simple and absolutely worth the effort. Google Paul Clarke's Falernum #8 as a good jumping off point. I use plain 40 proof light rum instead of JWray (I found JWray did TOO GOOD a job extracting flavors -- especially the ginger) use the zest of 10 limes (no pith), and I cut the ginger back to an ounce. You can also find a lot of back and forth online as to weather to include lime juice as well as zest. For the sake of longer shelf life I do not include juice, and anyway most recipes calling for Falernum usually call for fresh lime juice as well. Give it a go and you will be pleased with the results.

On 2013-07-27 08:59, djmont wrote:
There have been rumors of St. James disappearing from the American market for years. But it always seems to be around.

I've never made falernum. How big a pain is it?

It's pretty simple and absolutely worth the effort. Google Paul Clarke's Falernum #8 as a good jumping off point. I use plain 40 proof light rum instead of JWray (I found JWray did TOO GOOD a job extracting flavors -- especially the ginger) use the zest of 10 limes (no pith), and I cut the ginger back to an ounce.

You can also find a lot of back and forth online as to weather to include lime juice as well as zest. For the sake of longer shelf life I do not include juice, and anyway most recipes calling for Falernum usually call for fresh lime juice as well.

Give it a go and you will be pleased with the results.

Post #687570 by Sunny&Rummy on Sat, Jul 27, 2013 9:40 AM