While the word "falernum" already referred to an alcoholic drink, or more precisely a wine, in ancient Rome, nowadays the term is more associated with an island in the Caribbean: Barbados. It is said that the first records of this mixture, which today is not missing in any tiki bar, originated here. Towards the end of the 19th century, newspaper articles first appeared describing falernum as a drink consisting of three parts rum, two parts lime juice, one part sugar and four parts water.
Bitter almonds are added to these ingredients and the mixture is drunk with vermouth bitters. This recipe follows the classic Caribbean punch recipe of "one of sour, two of sweet, three of strong, four of weak". Today, however, falernum is understood to be a liqueur or syrup that tastes of rum, lime, cane sugar, cloves and almonds, and in most cases ginger and other spices.
Falernum fits rum cocktails like a glove
With the rise of the tiki craze in the 1940s, falernum made its way into American bar culture. The complex drinks of this era often contained a multitude of different ingredients - and the complex flavours of falernum were just right. Even today, modern tikiBarkeeper, following in the footsteps of Trader Vic and Donn Beach, turn to falernum.
With this, however, they not only mix the tiki classics like the Zombie by Don the Beachcomber or rum-based Swizzles, but also twists on classic Cuban cocktails. One example is the Royal Bermuda Yacht Club cocktail, which makes do with only five ingredients and is more oriented towards the classic daiquiri. The fact that falernum can also be used in a champagne cocktail is proven by Klaus St. Rainer's Mr. Serious.
Falernum fits rum cocktails like a glove. Logically, because in addition to spices, rum, lime and sugar are the basis of this liqueur (or syrup). While the mixture was difficult to obtain for a long time, Falernum is now available from various producers. It is available as a syrup from Monin or ODK, for example, and as a liqueur from Seventh Sense, Bitter Truth, John D. Taylor's, Bonpland and Revolte.
Recipes with Falernum
Zombie
Based on the recipe by David Embury.
| 3 cl | white rum |
| 6 cl | dark rum |
| 3 cl | Jamaica Rum |
| 1 cl | Falernum (or orgeat/sugar syrup) |
| 2 cl | fresh pineapple juice |
| 2 cl | Lime juice |
| 1 cl | Apricot Liqueur |
| 2 cl | "Mysterious ingredient" |
Preparation: Shake all ingredients and serve on crushed ice. Float with Overproof Demerara Rum.
Comment: The mystery ingredient is 2 parts grapefruit juice and 1 part cinnamon syrup. In most recipes today, you'll also find grenadine (1 BL) and a few drops of Angostura bitters and absinthe. Tiki expert Jeff Berry's recipe uses a little less rum: 3 cl Jamaica Rum, 4.5 cl brown rum and 2 cl Overproof Rum - still a very strong drink...
Royal Bermuda Yacht Club
A classic with falernum, the recipe is more like a daiquiri than a tiki cocktail. For rum, try Gosling, the island's rum brand that is home to the namesake Yacht Club.
| 6 cl | Gosling Rum |
| 3 cl | Lime Juice |
| 1.5 cl | Falernum |
| 1 BL | Cointreau |
| 2 Dash | Angostura Bitters |
Preparation: Shake all ingredients well in a shaker and double strain
into a coupette or martini glass.
Mr. Serious Champagne Cocktail
From "Cocktails: The Art of Mixing Perfect Drinks" by Klaus St. Rainer. A champagne cocktail with a rum and falernum base.
| 2 cl | Jamaica Rum |
| 1.5 cl | Falernum |
| 0.5 cl | Lime juice |
| 2 Dash | Angostura bitters (or other bitters) |
| Champagne |
Preparation: Shake all ingredients (except champagne) in a shaker. Strain into a pre-chilled flute glass and top up with chilled champagne.
This article appeared in
Issue 2-2020
BAR NEWS magazine as single issue
