The first time I saw alocholic felernum in a liquor store (only about 3 months ago), I was really confused. I had always thought it was a basic Carribean syrup like orgeat. Turns out, I was right – it’s both! For the purposes of this blog, I’ll be talking about the boozy version because I think that’s more interesting. It also tastes like a good transition from spring to summer: it’s sweet and fruity but still has enough spice and bitterness to give it an edge.
What is Falernum?
Essentially, it’s a syrup made with cane sugar, ginger, lime, almonds (usually), cloves, and other fruits and spices. It’s differentiated from orgeat by the addition of citrus, which I really enjoy. It’s roots are in the Carribean as part of punches in Barbados, and it likely used to be more bitter than today’s versions. The drink is still huge there, but you won’t find much of it elsewhere. Fee Brothers makes a syrup, while Taylor’s and Brovo make a liqueur. Other than that, you’re likely making your own or drinking someone else’s hombebrew.
The liqueur is always rum-based (even if it’s just a technicality and the spirit is overall neutral, which is common). It varies in proof by producer, but it’s always sweet. Realistically, you can almost always use the liqueur instead of the syrup if that’s what you have on hand – just be prepared for a hotter drink.
Tasting Falernum
The first thing you’ll notice is the viscosity – this liqueur sits heavy in your mouth and fully coats your tongue. That’s why the category is often referred to as “velvet falernum.” But, what you’ll taste through that sugary coating starts with the spices and a bit of bitterness and sour. It’s not dissimilar to sipping Fireball, except it’s a whole lot better. Then, it will give way to the fruit and the citrus on the finish.
It’s a complex sip with a complex mouthfeel that does well on its own or over ice. I like it 1-to-1 with a very bubbly soda water as a light highball. It’s most similar to Grand Marnier, but that’s really not a great comparison because of the additional spice.
Falernum in Cocktails
There’s not a tiki drink on earth that would be ill-served by adding a bit of falernum, though too much would break the delicate balance of many drinks in the category. Throw a bit in the Mai Tai after decreasing the light rum, use it instead of sugar in a Rum Collins, or make a Zombie the official way.
Tiki drinks like that do tend to get complicated though, so take a look at the Barbados Cocktail:
This is a refreshingly sour rum drink, a lot like a pure daquiri that has a bit more going on in the front of the drink. It’s a good way to use a unique ingredient in a more familiar drink. that I really like.
