Falernum follow-up

Just about time to make a new batch of falernum, since the latest batch, while almost gone, has started to separate. Not bad, considering it’s been stored out in the open, on the bar top. The high sugar content (simple syrup 2:1) and overproof rum have allowed it to keep fairly well without refrigeration.
Another good recipe and writeup on falernum is at this newly-discovered (and possibly defunct) blog, Bunnyhugs. They’ve got a great amount of bartending information and drink history, so it’s a good find. They’ve got a great bit on gum syrup, which I’m going to try next.
Bunnyhugs – Blog Archive – Falernum
Here’s their attempt at making falernum:

Take 4 oz overproof white rum (Sangsterâ..s Conquering Lion, 64%) and infuse it for three days with the following: 20 cloves, 2 tablespoons chopped almonds (approx 25 gms) lightly toasted in a frying pan. Add the zest of 4-5 limes (depending on size) and 3/4 oz fresh ginger and infuse for a further day. Adding the limes and ginger only on the last day of the infusion stops the mixture from turning slimy and avoids over-extraction of these flavors.
Strain the above mixture through a moistened cheesecloth, extracting all liquid. Mix the rum infusion with 7 oz simple syrup (2:1 sugar to water ratio), 2 1/2 oz fresh lime juice (strained), 1/8 tsp high quality almond extract, 1/8 tsp high quality vanilla extract. Bottle and use.

Stay tuned for falernum #3 and gum syrup. Also, I’m planning on creating some infused spirits, just to see what happens.