We’ve been making a variation of Paul’s falernum recipe for a few months now, to great reviews. When you’ve wrapped up reading his article in Imbibe, be sure to check out his backstory on the experience of writing the article. Great insight.
With all due respect to Paul, I’ve taken his recipe and made a few modifications that I’d like to present here. I think that soaking the cloves in the rum for a few days prior to adding the lime zest and ginger adds a wonderful depth.
I copied most of this over from Paul, many apologies!
8 ounces white rum
40 whole cloves
Soak together for 48 hours. Add:
Zest of 9 limes
1.5 oz julienned fresh ginger
Combine these ingredients in a jar and seal, letting the mixture soak for 24 hours. Then, strain through moistened cheesecloth, squeezing the solids to extract the last, flavorful bits of liquid.
.25 tsp almond extract
14 oz simple syrup
4.5 oz fresh, strained lime juice
This liqueur has been a great addition to the bar, in everything from Corn and Oils to Queen’s Park Swizzles. But I’ve been enjoying playing with beer cocktails lately, so I came up with this:
St. Michael’s Punch
I think the Japanese beer is a fantastic component to this drink.
1 oz falernum
1 oz lemon juice
2 oz sparkling mineral water
4 oz Kirin Ichiban lager
Combine ingredients and pour over ice. Garnish with a thick slice of lemon peel studded with clove.
Update: I forgot to mention that Camper English also has a nice piece.
Update: About liquor tastings in this issue as well.