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Joined: Oct 31, 2012
Posts: 35
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I'm curious if anyone has tried this recipe:
Dr. Adam Elmegirab's Falernum
Makes approximately 650-700ml falernum;
200ml Wray & Nephew Overproof (or alternative white overproof rum - 63%ABV)
50ml Havana Club Especial (or alternative aged rum - 40%ABV)
Zest of 10 medium-sized limes (no pith)
40 Whole cloves (fresh)
90 grams fresh ginger (peeled and sliced thinly - julienne style)
25g Sliced almonds (lightly toast by dry-frying)
8 Whole black peppercorns (crushed)
2 Whole star anise (crushed)
1 Teaspoon spice mix (equal parts ground nutmeg, ground cinnamon and ground allspice)
1/4 Vanilla pod (scored)
Combine all ingredients in a jar, seal, then macerate for 24 hours. Strain through moistened muslin cloth, ensuring you squeeze the solids to extract all liquid. Strain again through coffee filter paper to extract all sediment.
Once clarity has been obtained, add;
50ml Dr Adam Elmegirab's Roasted Almond Orgeat
350ml Sugar syrup (two parts unrefined sugar dissolved in one part water without heating)
Shake everything together and bottle in clean glass bottles (700ml maximum).
Tips;
- Do not macerate in anything under 50%ABV (100 proof) or over 75%ABV (150proof).
- Remove lime zest with a grater. I recommend using a wasabi/ginger grater.
- Use fresh products in every possible instance.
- Use a potato peeler to quickly peel ginger.
- Crush/grind all spices using a pestle & mortar prior to maceration.
- Before straining ensure you moisten both the muslin cloth and filter paper. I recommend moistening with the liquid you are about to filter.
- Do not use heated sugar syrup.
- Do not add fresh lime juice.
- If using used bottles allow to soak in soapy water and then boiling water to avoid contamination
Originally posted here: https://forums.egullet.org/topic/54502-falernum-the-topic/?page=3#comment-1733748
For those curious, here's the orgeat recipe referenced in the falernum recipe:
Dr Adam Elmegirab's Roasted Almond Orgeat
250g Sliced almonds (no skin)
400ml Water / 350g Caster sugar (unrefined preferably)
25ml Brandy/Cognac / 25ml Grand Marnier /25ml Orange or rose flower water (optional)
Pre-heat oven to 190C/375F/Gas Mark 5. Add almonds to roasting tin, place in middle of oven for 15-20 minutes or
until golden brown. Do not grease the tin or add any oil.
Remove almonds, and allow too cool. Once cooled, place the almonds in a bowl and cover with cold water. Allow to
soak for 30 minutes. Drain and discard the water then use a blender or food processor to chop the almonds to a fine grind.
If you need to assist the chopping process, add a little water to the food processor.
Transfer the crushed almonds to a large bowl and mix them with 400ml fresh mineral water and let stand for two
hours. Place a damp cloth, cheesecloth or muslin cloth over another bowl, and strain the almond and water mixture. Squeeze the cloth to extract all the liquid. Put the chopped almonds back into the almond water, let stand for another
hour and then strain again. Repeat a third time if you wish. This will get all the oils/milk/flavour out of the almonds.
Discard the almond pulp, then pour the strained liquid into a saucepan, add the sugar and simmer over a gentle heat,
stirring constantly. Remove from the heat when the sugar is completely dissolved. Allow to cool for fifteen minutes
and then add the brandy and the orange flower or rose water. Once cooled, shake well then transfer the orgeat into a
clean glass bottle and refrigerate.
link here http://bokersbitters.co.uk/orgeat_ver2.html
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