What is Falernum? Unlocking the History and Recipes of this Mysterious Tiki Ingredient

Let’s take a deep dive into the world of falernum. The history of falernum is pretty hazy, much like the golden variety, but we do know it’s from Barbados. With so many brands and different versions out there, which one should you get? Or should you just make your own? Let’s compare and contrast four different versions, we’ll taste them side by side and then in a cocktail, the 1963 Hawaiian Eye by Tony Ramos. So sit back, relax, and let’s do this.
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📃*Recipe(s)* 📃
Hawaiian Eye
1.5oz Lightly Aged Rum
.5oz Falernum
.5oz Simple Syrup
.75oz Lime Juice
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#cocktails #falernum #falernumcocktails

[@MixingUpTiki]

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[@user-ci5sf5qj2k]

Thank you for another very informative comparison video. My go-to Falernum is Falernum #9. I find the John D. Taylor to be WAY overpowered towards clove. I''ll have to try the Tropical Standard recipe.

[@MixingUpTiki]

@@user-ci5sf5qj2k you should def check out my 5-min falernum recipe.

[@user-ci5sf5qj2k]

@@MixingUpTiki Will do.

[@TheGatorDude]

Came here from Reddit, awesome video. Subbed

[@MixingUpTiki]

Welcome and thanks so much!

[@stephane.foisy.186]

Great details in this one. Since I can only get Falernum syrup not a liqueur or make my own it’s good to know the profiles of each.

[@MixingUpTiki]

Falernum syrup should have the same flavor profiles and even similar sugar content, just no alcohol

[@stephane.foisy.186]

@@MixingUpTiki my favour syrup has the clove, almond and even rum flavour profile

[@MixingUpTiki]

@@stephane.foisy.186 how do you achieve the rum flavor?

[@stephane.foisy.186]

@@MixingUpTiki it’s a store bought one from a Quebec small business called Prosyro. They claim a small percentage of rum in the mix that is the same amount a food flavouring can be.

[@johnolmos8670]

The Falernum lasts WAY longer if you use super juice instead of lime juice. You get a lot more lime flavor as well

[@MixingUpTiki]

That is def an option

[@olivier872]

This one reminded me of the Distinguished Spirit channel, in a good way. I enjoy a bit of background and history around the subject, and here the dosing was balanced. I am in Canada and i will totally be interested in a new recipe for homemade Falernum because i can’t buy it commercially. Currently working with a #10 batch that i keep in the freezer. I use it to build one or two cocktails every other weeks so it need to last a long time. When i did my research on recipe i was aiming at high abv for better shelf life and could only find Smith and Cross to use as a base.

[@MixingUpTiki]

Thanks! Yea if I end up doing my own I’ll craft it so it’s shelf stable. I’m thinking between 22-25% abv

[@11alexstreet]

I just made the Falernum recipe from the Tropical Standard book. Ive never had Falernum before so I’m not sure how it compares to other recipes…but it taste pretty good to me haha. I wish I saw this video first…that typo kind of threw me off at first!

[@MixingUpTiki]

Haha yea I bet.

[@ysteinrantrud8101]

Nice video! I’ve only tried the bitter truth golden falernum myself, but an easy recipe that gives a shelf stable result would be highly appreciated! Especially since I don’t only do tiki style drinks 😉

[@MixingUpTiki]

If I make one it’ll definitely be shelf stable.

[@giuliosbar]

Really interesting video. There is no commercial Falernum available here in Japan, so I will try to mix some up following the recipes you proposed. Thank you!

[@MixingUpTiki]

You’re welcome. I’m also currently working on my own recipe that’ll be shelf stable, as neither of the ones I discussed are.

[@theolderbrother]

I use John D Taylor as it is available and shelf stable. If you’re about to develop a shelf stable recipe, please keep away from rums/ingredients that are unavailable in large portions of the world, like Hamilton 151, or at least give options. Thanks for a good show!

[@MixingUpTiki]

That’s my plan. I’m working on a recipe that is highly adaptable, quick, and easy.

[@jaythrash]

Great job on the Falernums! Eyeing your mug collection in the background - Is the one shaped like a potion bottle the Deadly Donn from Lost Idols?

[@MixingUpTiki]

Thanks! and yes it is. Jay produces some really great looking mugs.

[@emmajackson1202]

If I can get the ingredients this week, I should hopefully be attempting to make a keto Falernum next weekend.

[@MixingUpTiki]

Whatre you planning on using for the sugar substitute?

[@ShaelRiley]

I would love to see your shelf-stable variant of Tropical Standard Falernum. 🍹

[@MixingUpTiki]

I’m still working on it. Almost there.

[@tyhill111]

All for the idea of you making your own recipe. But on that note, maybe you can go further? It would be really cool to have a template that people can use to make their own recipes based on their own preferences

[@MixingUpTiki]

That would be neat although definitely more challenging. It’s hard to account for things like that. Do you have any examples that I might be able to look at for reference?

[@Blueagle8u]

J D Taylor is my go to! I buy 2 bottles at a time. Sometimes hard to find or find in Stock.

[@MixingUpTiki]

@@Blueagle8u it’s def the most classic version

[@fidyt9010]

Wanna see the recipe you might come up with :) Friend of mine has the John D. Taylor falernum. Tasted it neat and...didn't get much at all. Was quite disappointed. Then I did Falernum #10 by myself, which was quite tasty! It was quite stable as well in the fridge, however the ginger solid particles sedimented on the bottom. Finally, I just bought the The Bitter Truth Falernum and got to say that I tastes and smells pretty identical to my homemade Falernum #10, so it's currently my go to!

[@MixingUpTiki]

Bitter truth is great. Almost done with my homemade shelf stable version.

[@danielmayo9818]

Great rundown and interesting history. I've made falernum myself a couple of times but when it doesn't last it's such a shame. JDT just doesn't cut it and it sounds like Bitter Truth doesn't either. I tried Difford's and that's not much better. I think a homemade shelf-stable version sounds like the way forward.

[@MixingUpTiki]

Already working on it

[@danielmayo9818]

@@MixingUpTiki I will keep an eye out then! I have something similar planned myself already.

[@bobsbottomshelf]

I made some Falernum several years ago with blanched almonds but used a totally different method, may have actually been a hybrid of Orgeat and Falernum, it was a process I don't care to repeat lol. I started using Almond Milk to make Orgeat, so much easier, and managed to find the John Taylor Falernum. Could you share what cocktail subreddits your active in? Saw the comment below.

[@MixingUpTiki]

I’m mostly active in /tiki, /mixology, and /cocktails (now that it’s active again). I’m also active on a few discord servers and Facebook group.

[@MrHavy09]

Nice, have you tried out the BG Reynolds Syrup?

[@MixingUpTiki]

Yup. I actually shot this episode twice. In the first one I put the BG Reynolds syrup in the line up. It’s just so different than the others I felt like it didn’t belong in the end.

[@MrHavy09]

@@MixingUpTikithat’s good to know. Even though it doesn’t have alcohol, how would you say it ranked compared to the other 4

[@MixingUpTiki]

@@MrHavy09 from what I remember, it’s def high on the clove. It’s also VERY viscous, even more so than the Tropical Standard recipe which is half gum syrup. It’s also very sweet, which is where I’m guessing the texture comes from.

[@hakanvikstrom4502]

Yes, why not, a more shelf stable recipe would be great.

[@MixingUpTiki]

Ok working on it

[@claywright2722]

For shelf stability it might be interesting to split this into a bitters/tincture and a syrup. Was looking forward to the pina colada episode! Hope the new mic comes soon!

[@MixingUpTiki]

@@claywright2722 Iv got an idea in mind. Thanks, I might still be able to get the Piña Colada episode out. We’ll see.

[@letoatreides5553]

One short Question. Why are you using Lemon peels? Lime would seem like the more common Falernum flavour.

[@MixingUpTiki]

I am using lime peel

[@letoatreides5553]

@@MixingUpTiki And could have sworn I heard lemon bu yes you said lime. Sorry for mishearing but thanks a lot for answering.

[@MixingUpTiki]

@@letoatreides5553 no problem, happy to help

[@OgreSwamp]

For gum syrup, is it 2:1 sugar + 1tbs of gum arabica?

[@MixingUpTiki]

@@OgreSwamp Yes. You can adjust the amount of the gum Arabic to get different textures but yea, it’s that simple.

[@OgreSwamp]

@@MixingUpTiki thanks! I was able to find the original Tropical standard recipe, and it says 50brix. So, I went 1:1 water & cane sugar. Will mix everything together tomorrow. Thanks again for great video!

[@MixingUpTiki]

@@OgreSwampoh sorry, didn’t realize which you were talking about. Glad you found it!

[@minhbuiquang3810]

How long does that number 10 last? My falernum goes bad really quick after couple of weeks

[@MixingUpTiki]

Falernum #10 won’t last any longer than the tropical standard falernum. Think of it like simple syrup. It’ll last for 2-4 weeks in the fridge depending on how well you kept everything sanitized when you made it. It doesn’t contain enough sugar or alcohol to prohibit mold growth.

[@minhbuiquang3810]

@@MixingUpTiki kind of challenging to make it at home

[@MixingUpTiki]

@@minhbuiquang3810 agreed that’s why if I make my own recipe, it’ll be shelf stable

[@cliffelliott9331]

Dude, don't just gulp down a dram, savor a bit.

[@MixingUpTiki]

I always savor lol