I always felt like it was sacrilege to go against JD Taylor’s Falernum, but since my first experience with Falernum was homemade #9, it just wasn’t the same. But still, the #9 formula is a pain to make, especially considering it asks for fresh lime juice which doesn’t last. Thank you for this video, I’m really excited to have a good Falernum on hand, especially in time for Zombie season
Wow! A falernum that takes just a few minutes to make with readily available ingredients and is ready to use without having to wait and shelf stable as well is a triple crown winner!😂. And if it tastes better then you know I’m going to be making it 😂. Big‘MAHALO Andy!
I think a lot of people rag on Velvet Falernum for what it isn’t, not what it is. It’s not a massive powerhouse liqueur, that’s true. But it integrates really well in mixed drinks. I find it cuts through even a Zombie and finds its voice. However I can absolutely see space on the bar for a contrasting liqueur that has a more pungent flavour profile, for some modern drinks that are based around such an ingredient. Being that yours is so cheap and easy to make, compared to #9 and Tropical Standard, as well as being shelf stable, I’ll definitely give it a go and report back. There’s absolutely nothing to lose by knocking up a batch of this and keeping it on hand. Thanks once again for all your hard work.
Definitely have to try this. It also sounds a lot more economical compared to other recipes, especially with the price of limes being so out of control here in Japan.
I increased the ginger and decreased the clove based on my personal taste, but the method described here is easy & quick & the final product blows away the Taylor's Velvet Falernum. Tiki lovers everywhere should rejoice!
made it. used tiki lovers rum like you did and did a parallel approach with a rum blend of 15% Plantation OFTD, 25% Plantation Original Dark, 15% RumBar White Overproof and 45% Plantation 3 Stars. Both taste awesome when tried neat, personally like the rum blend version a tiny bit more - though you likely don't notice it in a cocktail. Thanks a lot, saves a lot of bucks in the future :)
I started using Taylor’s years ago, but there are so many Falernums available now that are far superior in my opinion. My favorites are Tipplemans Double Strength and Latitude 29 from BeachBum Berry. I’m going to try this recipe mainly because it’s enjoyable to make your own. Cheers!
Sorry I had to chuckle. The thumbnail is 5 minute falernum, with a video length of 45 minutes!!! Now that's a video worth sitting and watching! Great recipe for a liqueur, like that you provided options.
@@MixingUpTiki Andy I made this falernum last weekend and, WOW! It's amazing! It is so much easier than the traditional method. I love how much control you have over the flavor too. Thanks again for this, and I'm looking forward to seeing what other tricks you've got up your sleeve! 😀😀
Made this yesterday, very tasty! 50 brix, no gum Arabic, blended Funk and Pusser’s rums. Will make it again for sure. Any idea on the expected shelf life when kept in the fridge? One month? Six months? I didn’t hear it mentioned in the video, maybe I missed it.
@MixingUpTiki My rum was 46%, so 23% for the finished falernum right? It took me about two weeks to finish the batch. As far as I could tell it was pretty similar at 2 weeks vs fresh, if anything maybe it lost some brightness -- still plenty delicious though
Thank you again for homemade recipes that elevate our cocktails and allow us to adjust to flavor profiles, sweetness, and ABV that work for us. Regarding lime peels without pith- I am guessing you are not taking lime shells from squeezed limes? Are you peeling limes (to get the skin) before squeezing them for juice? Do you refrigerate this?
For the lime peels for this recipe I simply just peel a lime until I get 8g, which is typically about 1 limes worth. I then use that lime and juice it for cocktails.
I really want to make the no.9 recipe but it’s not shelf stable and I won’t be drinking that much that fast. I’ve never tried falernum before so I don’t know what to compare your recipe to. But you are using fresh ingredients of what it’s supposed to have. I think it should pass muster for The Zombie. Which I’ve been wanting to try since I was a little boy. I will be making this concoction for my first round of Zombies. Thanks. I’m pretty optimistic about it.
I always found that flavor to be lacking in most falernums, even homemade. So I just left it out. However if you wanted to, you could def just add some almond extract.
Homemade Orgeat contains the fat from the almonds which would then separate and potentially curdle with the acids from the lime peels. Going syrup + extract allows us to control the level of almond flavor and prevents all of the above mentioned issues.
@@MixingUpTiki oh thank you for that I didnt realized that was liquer my friend , sorry for my comment .thank you for the comment ill go to see it again
@@MixingUpTiki indeed but I dont take the complexity I want from falernaum as is liquer the overproof rum is hiding the spices . I make ginger syrop ,cinamon syrop, with out sugar turn I add cloves and glycanise black pepper then I stayin it and I add the sugar that I want ... The falernaum is for spice character .every time I make liquer and I add the almonds and the lime peal I dont use them as I take the accidity from lime juice .I will suggest you to try to make spicy syrop with cinamon,ginger,cloves,black pepper and if you want glycanise it will elavate your cocktail a lot I also use saline with msg mixed 20% (10% saline - 10% msg) Im not trying to offend you or to correct you .I tell you my opinion and my philosophy on cocktails Im working as bartender 22 years now
I always felt like it was sacrilege to go against JD Taylor’s Falernum, but since my first experience with Falernum was homemade #9, it just wasn’t the same. But still, the #9 formula is a pain to make, especially considering it asks for fresh lime juice which doesn’t last. Thank you for this video, I’m really excited to have a good Falernum on hand, especially in time for Zombie season
You’re very welcome
Wow! A falernum that takes just a few minutes to make with readily available ingredients and is ready to use without having to wait and shelf stable as well is a triple crown winner!😂. And if it tastes better then you know I’m going to be making it 😂. Big‘MAHALO Andy!
You know it’ll taste better lol
Mahalo
I think a lot of people rag on Velvet Falernum for what it isn’t, not what it is.
It’s not a massive powerhouse liqueur, that’s true. But it integrates really well in mixed drinks. I find it cuts through even a Zombie and finds its voice.
However I can absolutely see space on the bar for a contrasting liqueur that has a more pungent flavour profile, for some modern drinks that are based around such an ingredient.
Being that yours is so cheap and easy to make, compared to #9 and Tropical Standard, as well as being shelf stable, I’ll definitely give it a go and report back. There’s absolutely nothing to lose by knocking up a batch of this and keeping it on hand.
Thanks once again for all your hard work.
You’re welcome!
@@MixingUpTiki
Sorry mate.
Maybe I missed it, but what’s the yield on this?
@@adamg.manning6088 375ml
@@MixingUpTiki perfect’. Thanks mate!
Definitely have to try this. It also sounds a lot more economical compared to other recipes, especially with the price of limes being so out of control here in Japan.
They’re out of control everywhere. And who wants to zest 10 limes? No one, that’s who! Lol
I increased the ginger and decreased the clove based on my personal taste, but the method described here is easy & quick & the final product blows away the Taylor's Velvet Falernum. Tiki lovers everywhere should rejoice!
Thanks for giving it a try and I’m so glad to hear you liked it.
Thanks so much for this. I've primarily been using Taylor's Velvet Falernum but I really wanted something with more character.
Then you’ll love this
made it. used tiki lovers rum like you did and did a parallel approach with a rum blend of 15% Plantation OFTD, 25% Plantation Original Dark, 15% RumBar White Overproof and 45% Plantation 3 Stars.
Both taste awesome when tried neat, personally like the rum blend version a tiny bit more - though you likely don't notice it in a cocktail.
Thanks a lot, saves a lot of bucks in the future :)
Glad it worked! And you’re welcome.
I started using Taylor’s years ago, but there are so many Falernums available now that are far superior in my opinion. My favorites are Tipplemans Double Strength and Latitude 29 from BeachBum Berry. I’m going to try this recipe mainly because it’s enjoyable to make your own. Cheers!
Can’t wait to hear what you think of it.
Sorry I had to chuckle. The thumbnail is 5 minute falernum, with a video length of 45 minutes!!! Now that's a video worth sitting and watching! Great recipe for a liqueur, like that you provided options.
Haha I know. It’s actually a lot shorter. I forgot to clip the extra time line lol
I'm very excited to try this falernum recipe! Thanks Andy!
You’re welcome. Can’t wait to hear what you think.
@@MixingUpTiki Andy I made this falernum last weekend and, WOW! It's amazing! It is so much easier than the traditional method. I love how much control you have over the flavor too. Thanks again for this, and I'm looking forward to seeing what other tricks you've got up your sleeve! 😀😀
@@fxeditor1138 so glad you enjoyed it. Thanks for watching.
Subbed! Look forward to viewing more of your content keep up the great work!
Thanks so much! I really appreciate the support.
If there’s anything in particular you’re looking for, let me know.
Made this yesterday, very tasty! 50 brix, no gum Arabic, blended Funk and Pusser’s rums. Will make it again for sure.
Any idea on the expected shelf life when kept in the fridge? One month? Six months? I didn’t hear it mentioned in the video, maybe I missed it.
What’s your abv?
@MixingUpTiki My rum was 46%, so 23% for the finished falernum right?
It took me about two weeks to finish the batch. As far as I could tell it was pretty similar at 2 weeks vs fresh, if anything maybe it lost some brightness -- still plenty delicious though
@@skirmishes2624 great to hear it. I’m going on four months and haven’t noticed much of a change.
Thanks Andy
Welcome
Great content
Thanks! Appreciate the support
How long does this last in the fridge?
@@PyrrhusBrin so Iv had mine OUT of the fridge for the last year and it’s perfectly fine.
Could you put the falernum recipe in the comments or description? It’s easier to follow along with a written recipe
I have all the recipe cards on my patreon.
www.patreon.com/mixinguptiki?
Thank you again for homemade recipes that elevate our cocktails and allow us to adjust to flavor profiles, sweetness, and ABV that work for us. Regarding lime peels without pith- I am guessing you are not taking lime shells from squeezed limes? Are you peeling limes (to get the skin) before squeezing them for juice? Do you refrigerate this?
For the lime peels for this recipe I simply just peel a lime until I get 8g, which is typically about 1 limes worth.
I then use that lime and juice it for cocktails.
Didn’t you mention centric acid in the ingredients? I didn’t see you use that? Thought you might be using it to extract some oils from the peels?
Nope. Just dumped it into the syrup. It’s only a gram. Just to brighten it up a touch.
I really want to make the no.9 recipe but it’s not shelf stable and I won’t be drinking that much that fast. I’ve never tried falernum before so I don’t know what to compare your recipe to. But you are using fresh ingredients of what it’s supposed to have. I think it should pass muster for The Zombie. Which I’ve been wanting to try since I was a little boy. I will be making this concoction for my first round of Zombies. Thanks. I’m pretty optimistic about it.
So glad to hear it. If you have any questions, please let me know.
Well since you offered, how would you incorporate the toasted almond flavor? I guess a small amount of almond extract would work?
I always found that flavor to be lacking in most falernums, even homemade. So I just left it out. However if you wanted to, you could def just add some almond extract.
@@MixingUpTiki thank you
Where'd you get that bottle for the falernum?
It’s left over On the Rocks RTD Mai Tai bottle.
But I recommend Crew bottles. They’re great.
@@MixingUpTiki I see it now lol. I've been meaning to get crew bottles
Shouldn't you use homemade orgeat instead of simple syrup and almond extract?
Homemade Orgeat contains the fat from the almonds which would then separate and potentially curdle with the acids from the lime peels. Going syrup + extract allows us to control the level of almond flavor and prevents all of the above mentioned issues.
Carefree bourbon! You in the Phoenix area?
No. Boston.
They just ship it to me. Great people.
@@MixingUpTiki lol, fair enough, if you ever come out this way, let me know, we have a lot of good distilleries in the valley!
@@travelingman45 I’ll def take you up on that.
With all do the respect this is not falernaum syrop
@@georgesaraskeris3447 you’re 100% correct. It’s a falernum liqueur
@@MixingUpTiki oh thank you for that I didnt realized that was liquer my friend , sorry for my comment .thank you for the comment ill go to see it again
@@MixingUpTiki Whats your thought between liquer and syrop ? How you decide to make it liquer and why ? Thats very interstesting
@@georgesaraskeris3447 shelf stable
Plus traditional falernum is a liqueur
@@MixingUpTiki indeed but I dont take the complexity I want from falernaum as is liquer the overproof rum is hiding the spices .
I make ginger syrop ,cinamon syrop, with out sugar turn I add cloves and glycanise black pepper then I stayin it and I add the sugar that I want ... The falernaum is for spice character .every time I make liquer and I add the almonds and the lime peal I dont use them as I take the accidity from lime juice .I will suggest you to try to make spicy syrop with cinamon,ginger,cloves,black pepper and if you want glycanise it will elavate your cocktail a lot I also use saline with msg mixed 20% (10% saline - 10% msg)
Im not trying to offend you or to correct you .I tell you my opinion and my philosophy on cocktails Im working as bartender 22 years now