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Yield: 12 oz

A sweet syrup with murky origins, falernum may get its name from the Roman falernian wine, or from a Barbados housewife who, when asked what the ingredients were, responded: "You haf a learn um." It is a common ingredient in tiki drinks. This version comes from Post Prohibition.


  • 3 oz overproof white rum
  • 4 limes, zested
  • 20 whole cloves, dry toasted
  • 3/4 oz ginger, peeled and chopped
  • 1 tbsp slivered or sliced almonds, dry toasted
  • 7 oz cold-processed simple syrup
  • 1/8 tsp almond extract
  • 2 oz fresh lime juice, strained


  1. Put the lime zest, cloves, almonds and ginger in a small mason jar, then pour in the rum to cover. Shake once and let it infuse for 1 day.
  2. Using cheesecloth or a fine mesh sieve, strain the solids, squeezing out as much liquid as possible.
  3. Pour through a funnel into a 16 oz bottle, then add the simple syrup, almond extract, and lime juice. Close the bottle and shake to blend.


To make cold-processed simple syrup, combine sugar and water in a 1:1 ratio and shake until dissolved.


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