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Rachel Perlow

Velvet Falernum Syrup - a more reasonable amount

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Velvet Falernum Syrup - a more reasonable amount

Dale's recipe for Velvet Falernum makes 5 quarts of the stuff. I've scaled it down to make about 5 cups of the finished product - quite enough for the home bar.

Some additional notes, the flavor of the homemade Falernum is dominated by the bitter notes of lime zest. The commercial product contains lime juice, and I think more sugar, and is therefore more sweet/sour rather than bitter. When we have done tastings, people tended to prefer the more sophisticated flavor of the homemade (zesty) Velvet Falernum, so it is worth making yourself.

Rum Marinade

  • 1 c White Rum
  • 3 Limes worth of Zest (peel it off)
  • 3 Whole Cloves
  • 3 drops of Almond Extract

Simple Syrup (1:1)

  • 4 c Sugar
  • 4 c Water

In a small covered container place the Rum, Cloves, Almond Extract and Lime Peel. Set aside for about 18-24 hours.

In a 2 quart jar mix Sugar and Water. Shake it up every once in a while. By the time the marinade is done, the sugar will have dissolved.

Strain the Rum Marinade into the sugar water. Taste. The almond flavor should be barely detectable, but it should be there. If you can't taste it at all, add another drop or two of Almond Extract.

Keywords: Cocktail, Fruit

( RG206 )

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