Homemade Falernum
- Course: Beverage
- Features: Fast
Summary:
Now nearly impossible to find in liquor stores, falernum was a popular ingredient in the mid-20th century. It was used in many tiki-bar cocktails, such as the original rum swizzle, the zombie and the mai tai. Try using this as a component of the Loser, Todd Thrasher's version of the rum swizzle.
Store at room temperature.
Makes 1 liter
Ingredients:
- 10 medium limes
- 10 whole cloves
- 5 whole unsalted almonds
- 1 teaspoon sugar
- 1 liter white rum
Directions:
Use a paring knife or vegetable peeler to slice the top layer of peel from the limes. Pare any white pith from the inside of the peels. Discard the lime flesh or save for another use, if desired.
Combine the peels with the cloves, almonds, sugar and white rum in a large glass container. Store, loosely covered, in a sunny place for 3 days, then strain and discard the solids; return the liquid to the bottle. Cover and store at room temperature.
Recipe Source:
From Todd Thrasher of Restaurant Eve in Alexandria.
E-mail the Food Section with recipe questions.
