MxMo from Scratch! Dark Falernum

Posted by TraderTiki on November 10th, 2008 — Posted in MxMo

Like some sort of vicious cycle, Mixology Monday rears its lovely head again, this time hosted (for Murder!) by Doug over at the Pegu Blog, where he makes a killing… at your cocktail parties!  Seriously, watch the commercial, it’s great.

Of course Doug, being used to the murder game, decided to make all us wacky cocktail connoisseurs hit our kitchens for MxMo: made from scratch!  Whipping together your own ingredients, because cheap labor and High Fructose Corn Syrup just don’t taste like they used to.

As you may know, I make a thing or two here and there.  Let’s do down the list of what’s home made in the larder:

  • 10-month Aged Egg Nog
  • Falernum Bitters
  • Bridgetown Bitters Batch 2
  • Dry Fly Bitters
  • About 8 jars of tinctures ready to make more bitters
  • Allspice Syrup
  • Cinnamon Syrup
  • Orgeat
  • Vanilla Cane Orgeat
  • Extra Thick Orgeat
  • Falernum #9
  • Falernum #10
  • Coffee Syrup
  • Passion Fruit Syrup
  • Five Spice Syrup
  • Ginger Syrup
  • Dark Ginger Syrup (don’t check e-mail with a pot on the stove)
  • Grenadine
  • Lime Cordial
  • Don’s Spices #2
  • Pimento Dram
  • Amer Picon
  • Apple-Infused Bourbon
  • Lavender/Vanilla Infused Vodka
  • Kola Tonic
  • and a partridge in a pear tincture

Okay, that last one, while a joke, sounds both disgusting, and accomplishable.  But as you can see from the above, I do things.  Perhaps too many things, and go through more sugar in this house than I really should afford to, health or otherwise.  For Doug’s MxMo, I’m reaching down into the dark recesses of my brain to put together something really special.  Trader Tiki’s Dark Falernum.

The idea for this Dark Falernum came around after trying a friend’s Jet Pilot and finding it… lacking.  Almost everything else that went into it was from the manufacturer’s bottle, and the cinnamon syrup was alright, but something wasn’t quite there for the Falernum.  The homemade Falernum was complex and interesting, but not quite ready to match with all the flavors in the Jet Pilot.  So, I set out to make something a little more complimentary to the drink.  My regular Falernum would suit fine, but I needed something EXTRA special.  So, here are the results of my quest for Dark Falernum.

Trader Tiki’s Dark Falernum

  • zest of 12 limes
  • 1/4 lb. chopped ginger
  • 2 Tbsp Whole Cloves
  • 2 Tbsp Allspice Berries
  • 4 leaves Star Anise
  • 1 5″ Ceylon Cinnamon stick
  • 2/3 cup lightly toasted almonds
  • 8 oz. J.Wray Overproof
  • 8 oz. Lemon Hart 151
  • 16 oz. Cruzan white
Lime Zest for Falernum Falernum dry ingredients Filtering Falernum

Zest the limes, chop whole ginger, and use a mortar and pestle to grind the Cloves, Allspice, Star Anise and Ceylon Stick.  Roughly chop whole, blanched almonds, and toast in a pan until lightly browned and strong smelling.  Sit ingredients with Rum mixture in a glass jug to age for 3 days to 1 week.  After time is up, strain solids (Several runs through a Brita or coffee filters highly recommended) and set aside. In a pot over medium heat (no boiling!), mix the liquid 2:1 by volume with white sugar until sugar is dissolved.  Makes just over 3/4 gallon.

This makes for a very sweet, extremely spicy Falernum that goes pretty damned well in a Jet Pilot, or just about any other drink calling for Falernum.  It’s a little tougher to work with for new drink development, as its flavors can overpower quickly, but I’m finding I love the damned stuff.  Hell, with good Falernum and a nice selection of rums, it’s hard to get past a Corn ‘n Oil most days.  I think you’ll find the stuff above just dandy in the drink below.

Jet Pilot, featuring Dark Falernum

Jet Pilot (from Jeff Berry’s Sippin’ Safari)

  • ½ oz Lime Juice
  • ½ oz Grapefruit Juice
  • ½ oz Cinnamon syrup
  • ½ oz Falernum
  • 1 oz Coruba
  • ¾ oz Cruzan Dark
  • ¾ oz Lemon Hart 151
  • dash Angostura Bitters
  • 6 drops Herbsaint

Mix in a top-down mixer with 1 cup cracked ice, pour into Double Old Fashioned glass. Add crushed ice to fill.

Spicy, sweet, complex and simply out of this damned world.  For more blabbity-blab on the drink, check these posts at DrinkDogma, KaiserPenguin, and Dr. Bamboo and his damned adorable illustration.

Enjoy the rest of your MxMo, just keep your dishwasher handy, because it’s going to get messy.

If you liked that post, then try these...

Updates and events
Just a few notes on up and coming events and site changes.

MxMo XXIV, Variations on the Mai Tai
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Bird of Paradise Fizz
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4 Comments »

Comment by Tiare

This post i LIKE!

mauruuru

Posted on November 11, 2008 at 2:52 am

Comment by Anita / Married ...with Dinner

love the labels (I’m a home-made label geek, too) and that shot of the Jet Pilot is fabulous!

Posted on November 11, 2008 at 7:56 am

Comment by Junsas

Hi,

great website you have here ;)

I was wondering if you have ever posted your regular falernum recipe, couldn’t find it in the blog archive.

Junsas

Posted on November 11, 2008 at 8:25 am

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Posted on November 11, 2008 at 11:01 am

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