Bar specialties syrup
Falernum Syrup (Non-Alcoholic)
Lime zest, ginger, clove and toasted almond. The spiced secret behind a dozen tiki classics.
- 1 hr 22 min total
- 1¾ cups420 ml
- Keeps 2 weeks
Quick answer
Falernum is a Caribbean lime, ginger, clove and almond syrup used in tiki drinks. Toast 40 g almonds with 12 cloves and 6 allspice berries, simmer with 300 ml water and sliced ginger, dissolve 300 g sugar, add the zest of 6 limes, steep for an hour and strain.
Falernum comes from Barbados, and it shows up in tiki recipes the way bitters show up in whiskey drinks: a half ounce that ties everything together. It tastes like a spiced lime cordial, with zesty lime up front, warm clove and allspice in the middle, a little ginger heat and a soft marzipan finish from the almonds.
The classic version is a lightly sweet rum liqueur. This one is an alcohol-free syrup, so it works in mocktails and sodas as well as cocktails. If you want the traditional spirit-based falernum, it's in the variations below.
Tasteszesty limeclovegingeralmond
The recipe
Falernum Syrup (Non-Alcoholic)
Ingredients for 1¾ cups420 ml
You’ll need: zester, small saucepan, whole spices, blanched almonds, fine-mesh strainer, swing-top bottlezester, small saucepan, whole spices, blanched almonds, fine-mesh strainer, swing-top bottle
Method
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Zest
Finely grate the zest from the limes with a microplane, taking only the green layer. Set the zest aside, and wrap the bare limes in the fridge for juicing later.
6 limes2 tbsp30 ml fresh lime juice
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Toast
Put the almonds, cloves and allspice in a dry saucepan over medium heat. Stir until the almonds turn golden and the spices smell fragrant, 3–4 minutes. Don't let the cloves scorch.
1⁄3 cup40 g slivered blanched almonds12 whole cloves6 allspice berries¼ tsp¼ tsp almond extract
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Simmer
Pour in the water (it will sizzle) and add the ginger. Bring to a simmer, then cover and simmer gently for 5 minutes.
1¼ cups300 ml water1 oz30 g fresh ginger
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Sweeten and steep
Stir in the sugar until it dissolves, then take the pan off the heat and stir in the lime zest. Cover and steep for 1 hour. Taste at 45 minutes, and strain early if the clove is getting loud.
1½ cups300 g granulated sugar
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Strain and bottle
Strain through a fine-mesh strainer, pressing on the solids. Stir in the lime juice and almond extract if using, then funnel into a clean bottle and refrigerate.
Storage. Keeps about 2 weeks sealed in the fridge. The fresh lime aroma fades first, so small batches taste best. Discard it if it turns cloudy, fizzy or sour-smelling. Label the bottle 'contains almonds' for guests with nut allergies.
Per 1 tbsp (15 ml): about 41 kcal, 10.7 g sugar (estimate).
How to use it
Corn 'n' Oil
2 oz (60 ml) aged or blackstrap rum, ½ oz (15 ml) falernum and 2 dashes Angostura, stirred over ice in a rocks glass. Squeeze in a lime wedge.
Full recipe and historyZombie
½ oz (15 ml) falernum alongside three rums, ¾ oz (22 ml) lime juice, ½ oz (15 ml) Don's Mix (2 parts grapefruit juice to 1 part cinnamon syrup), 1 tsp (5 ml) grenadine, a dash of Angostura and a few drops of absinthe. Blend or shake with crushed ice.
Full recipe and historyRoyal Bermuda Yacht Club
2 oz (60 ml) Barbados rum, ¾ oz (22 ml) lime juice, ½ oz (15 ml) falernum and ¼ oz (7 ml) orange liqueur. Shake and strain into a coupe.
Full recipe and historyRum swizzle
¾ oz (22 ml) falernum with 2 oz (60 ml) rum, ¾ oz (22 ml) lime juice and 2 dashes Angostura over crushed ice. Swizzle until the glass frosts.
Falernum cooler (alcohol-free)
1 oz (30 ml) falernum and ½ oz (15 ml) lime juice over ice, topped with 5 oz (150 ml) soda water or ginger beer.
Classic drinks with Falernum syrup
Old Fashioned familyFalernum
Corn 'n' Oil
Barbados
SoursFalernum
Royal Bermuda Yacht Club
Hamilton, Bermuda, 1941
TikiPassion Fruit
Saturn
J. "Popo" Galsini, California, 1967
TikiHoney
Three Dots and a Dash
Donn Beach, Don the Beachcomber, Hollywood
TikiCinnamon
Zombie
Donn Beach, Don the Beachcomber, Hollywood, 1934
Gear for this recipe
Microplane Classic Zester/Grater
Lifts just the fragrant zest, not the bitter pith, for brighter citrus syrups. Also grates fresh ginger and nutmeg.
Best for Citrus and ginger syrups
Otis Classic 16 oz Swing-Top Glass Bottles (6-pack)
Best for Storing and gifting any syrup
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup
Whole Spice Starter Set (Star Anise, Cardamom, Cloves, Allspice)
Best for Chai, pumpkin spice and gingerbread
More gear for this recipe (2)
Blanched Slivered Almonds (1 lb)
Best for Orgeat
Cuisinart Chef's Classic 1.5 qt Stainless Saucepan with Lid
Best for Every stovetop syrup
Tips for the best batch
- Zest only the green skin. The white pith underneath turns the whole batch bitter.
- Toasting the almonds and spices first gives a rounder, deeper falernum. Keep the heat at medium, because burnt cloves taste acrid.
- Cloves are strong. If you like a softer spice, drop to 8 cloves or pull them out halfway through the steep.
- Weigh the strained syrup into a jar and note the date. Falernum is used in small amounts, so a half batch is often plenty.
Variations
Classic spirit-based falernum
Steep the lime zest, cloves, allspice, toasted almonds and ginger in 120 ml (4 oz) overproof rum for 24 hours. Strain, then stir in 300 ml rich (2:1) syrup and 60 ml lime juice. It's closer to the bottled liqueur. Keep it in the fridge and use it within a few months.
Orgeat shortcut
Skip the almonds and stir 2 tbsp (30 ml) orgeat into the finished, cooled syrup for the almond note.
Nut-free
Leave out the almonds and the extract. Add a split vanilla bean to the steep for a little of the same roundness.
Extra spicy
Double the ginger and add a pinch of freshly grated nutmeg with the sugar for a falernum with more bite.
Questions people ask
What is falernum?
Falernum is a sweet Caribbean syrup or liqueur flavored with lime, ginger, clove and almond, used mostly in tiki and rum drinks. It comes in two styles: a rum-based liqueur, often around 11% ABV, and an alcohol-free syrup like this one.
What does falernum taste like?
Like a spiced lime cordial: bright lime zest first, then warm clove and allspice, a little ginger heat and a soft almond finish.
Can I use falernum syrup instead of falernum liqueur?
Yes, measure for measure. The syrup is a little sweeter than most liqueurs, so trim any other sweetener in the drink slightly and taste.
What can I substitute for falernum?
In a pinch, mix equal parts ginger syrup and orgeat, add a squeeze of lime and a dash of Angostura bitters for the clove. It hits the main notes, though it isn't quite the same.
How long does homemade falernum last?
About 2 weeks in the fridge in a clean, sealed bottle, or up to 3 months frozen. The spirit-based version keeps longer, but it still belongs in the fridge.