Homemade Falernum Syrup

Homemade Falernum Syrup

Make your own version of a classic bar syrup using our new single-origin Pemba cloves. We kept this recipe simple, with the Pemba cloves as the star of the show, to highlight their standout flavor. These hand-harvested cloves from Zanzibar have a higher volatile oil content than cloves from any other region, meaning their flavor is intense.

Of course, this recipe would also be delicious by adding other spices, such as nutmeg, allspice, star anise or vanilla. 

Falernum is a building block for an array of bedazzling tiki drinks, but you can also make a simple refreshing cocktail, such as this Pemba Swizzle.

You'll need at least one large glass jar and cheesecloth for this recipe.

Homemade Falernum Syrup

Makes about 32 oz.

Recipe adapted from Imbibe Magazine

Ingredients
3/4 cup blanched or slivered almonds, coarsely chopped
1/4 cup fresh ginger, peeled and chopped
1 tablespoon single-origin Pemba cloves
zest of 1 lime
2 cups white sugar
4 cups filtered water
Overproof rum

Directions

Place the almonds in a large glass jar, cover with 2 cups of water and seal. Let sit, shaking occasionally, for 30 minutes. Strain the almonds and discard the water.

Chop the almonds. Place them back in the jar and cover with the remaining 2 cups of water and seal. Let sit for 4 hours (or overnight), shaking occasionally.

Toast the cloves in a saucepan over medium heat for about a minute, stirring constantly. Add the almonds and water to the saucepan. Add the ginger and sugar and stir until the mixture begins to boil. Reduce heat to low and simmer for 15 minutes, stirring frequently. Remove heat and let cool. Add the lime zest and stir.

Pour the liquid into a clean glass jar and seal. Refrigerate overnight or for at least 8 hours. Strain through a double layer of cheesecloth into your largest measuring cup. For every 5 ounces of syrup, add 1 ounce of rum. Stir well and pour into a clean glass jar. Seal and refrigerate. 

The syrup lasts for a month or two in the fridge.




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Baby gem lettuce with charred eggplant yogurt, smacked cucumber, and shatta
Baby gem lettuce with charred eggplant yogurt, smacked cucumber, and shatta

This works well either as a stand-alone starter or as part of a spread or side. It’s lovely with some hot smoked salmon or trout. “Smacked” cucumbers sounds a bit dramatic but, really, it’s just a way of bruising them to allow all the flavor to seep through to the flesh.

Continue Reading

Dal Makhani
Dal Makhani

In India, the word dal is an all-encompassing term that includes not only the dish but also lentils and some beans. Dal is a staple in many Indian homes across the world; it’s easy to make, comforting, and a great source of protein. 

Continue Reading

Lamb Martabak (Martabak Daging)
Lamb Martabak (Martabak Daging)

This martabak is one of Coconut & Sambal author Lara Lee's favorite snacks to eat. With coriander- and cumin-spiced lamb encased in pastry, it’s Indonesia’s answer to a Cornish pasty. 

Continue Reading

Refill Bags Ship for Free!

Now it's even easier to stock up on your pantry staples or try out new flavors! Refill bags of all our spices now ship for free, even if you order just one. 

Click on the size menu and choose the "1/2 cup bag" option from the drop down menu to find the refill bag.