Falernum

Falernum
	Falernum and ice
Type	Syrup liqueur or nonalcoholic syrup
Country of origin	Caribbean
Region of origin	Barbados and Caribbean
Alcohol by volume	11% (syrup liqueur), varies for nonalcoholic syrup
Color	White to light amber, clear or translucent
Flavor	Ginger, lime, almond, cloves or allspice
Related products	Orgeat syrup

Falernum (pronounced fə-LUR-nəm) is either a syrup liqueur or a nonalcoholic syrup from the Caribbean. It is best known for its use in tropical drinks. It contains flavors of ginger, lime, and almond, and frequently cloves or allspice. It may be thought of as a spicier version of orgeat syrup.

The form can be alcoholic (syrup liqueur) or nonalcoholic (syrup). Versions with alcohol are generally lower in proof (≈15% ABV), adding rum and emphasizing the clove, ginger, or allspice flavoring aspects for use in mixing cocktails, typically tropical or tiki drinks.^[1] It is also enjoyed on the rocks.

Depending on sugar content, the consistency is often thick and is therefore sometimes referred to as "velvet falernum" because of the feeling it leaves on one's tongue. Brands vary. The color can be white to light amber, and it may be clear or translucent.^[2]

^ "Falernum liqueur moves beyond". punchdrink.com. 30 January 2017. Retrieved 31 January 2019.
^ Carrington, Sean; Fraser, Henry (2003). "Falernum". A–Z of Barbados Heritage. Macmillan Caribbean. p. 74. ISBN 0-333-92068-6. A liqueur made basically from rum, lime and sugar. The origin of the name is something of a mystery. The authoritative Grossman's Guide states falernum was invented in Barbados over 200 years ago and was named after Falernum wine, which was much prized by the Romans. There is a joke which purports to explain how falernum got its name. In one version, the tourist, after tasting the drink, ask the old man how he made this delicious liqueur. After a few moments hesitation the old Barbadian replies 'you have fuh learn um' (you have to learn it). The following is reproduced from Mrs. H Graham Yearwoods's (1911) West Indian and Other Recipes: 'For 30 gallons of falernum: 9 gal. rum, 3 gal. lime juice, 1 gal. milk, ½ gal brandy, 56 lbs. sugar, ½ oz. bitter almond, ¼ oz. mace. To fine it, add 1 gal. of milk.' Rum and falernum constitute the drink known as Corn 'n Oil or 'Corning Oil'. The traditional rum cocktail is simply rum and sugar of rum and falernum shaken with ice and a dash of Angostura Aromatic Bitter.

[1] "Falernum liqueur moves beyond". punchdrink.com. 30 January 2017. Retrieved 31 January 2019.

[2] Carrington, Sean; Fraser, Henry (2003). "Falernum". A–Z of Barbados Heritage. Macmillan Caribbean. p. 74. ISBN 0-333-92068-6. A liqueur made basically from rum, lime and sugar. The origin of the name is something of a mystery. The authoritative Grossman's Guide states falernum was invented in Barbados over 200 years ago and was named after Falernum wine, which was much prized by the Romans. There is a joke which purports to explain how falernum got its name. In one version, the tourist, after tasting the drink, ask the old man how he made this delicious liqueur. After a few moments hesitation the old Barbadian replies 'you have fuh learn um' (you have to learn it). The following is reproduced from Mrs. H Graham Yearwoods's (1911) West Indian and Other Recipes: 'For 30 gallons of falernum: 9 gal. rum, 3 gal. lime juice, 1 gal. milk, ½ gal brandy, 56 lbs. sugar, ½ oz. bitter almond, ¼ oz. mace. To fine it, add 1 gal. of milk.' Rum and falernum constitute the drink known as Corn 'n Oil or 'Corning Oil'. The traditional rum cocktail is simply rum and sugar of rum and falernum shaken with ice and a dash of Angostura Aromatic Bitter.

[1]

[2]