Post #688657 by heylownine on Sun, Aug 4, 2013 10:27 AM

On 2013-07-27 09:40, Sunny&Rummy wrote:

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.

Yep, it's surprisingly easy. Almost every home syrup or liqueur ends up being a lot less difficult (or exotic) than it seems once you've made it a few times. I'd recommend following the #8 or #9 recipe the first time you make it as a baseline, then adjust individual elements how you see fit.

Wait, were we talking about Martinique rum? to keep this relevant to the thread: another couple to try and find are Rhum JM and Neisson.

kevin