Falernum
Falernum is a liqueur at 9.8% ABV, used in 2 drinks on this site.
Making it
refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.
Sold, most recognisably as John D. Taylor's Velvet Falernum at around 11% ABV; this home-steeped version lands close to that strength.
Composition
Derived from the ingredient records. Ginger, cloves, almonds and lime zest are steeped in the rum and strained back out, contributing aroma and no measurable mass. The Form is derived from the rum, rich simple syrup and lime juice that remain in the bottle: mass and volume are summed over those three lines and the density, sugar, acid and energy fall out of the total; density and ABV are true figures from that sum, not a bottle measurement, so both are marked estimated. The strength sits below Velvet Falernum's commercial 11% because this steep uses standard rather than overproof rum; using an overproof rum for the steep and the same syrup and lime would land closer to the commercial figure.
Used in these drinks
most firstMethod
4 steps · 24h 7mPeel the zest from the 4 limes (268 g), avoiding the white pith, and slice the 40 g fresh ginger. Lightly crush the 30 g blanched almonds.
Combine the zest, ginger, almonds and the 2 g cloves with the 150 ml white rum in a sealed jar and leave to steep at room temperature for a full day, shaking it whenever it is passed.
Strain out the solids through a fine sieve, pressing lightly to recover the rum.
Stir the infused rum into the 400 ml rich syrup and the 60 ml fresh lime juice and bottle.
The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count, because a preparation is made once and then measured out of.