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Make your own Falernum liqueur

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Ingredients for 1 servings:

  • 10 cl rum (overproof rum 75.5%)
  • 4 cl rum, white, 50%
  • 20 g ginger root
  • ½ star anise or 1
  • 15 almonds, roasted
  • 20 cl sugar syrup
  • 10 cl lime juice
  • 6 cl almond syrup

Instructions

Working time approx. 5 minutes; Rest period approx. 2 days; Total time approx. 2 days 5 minutes

First, zest the limes and place them in a jar. Squeeze the lime juice and set aside. Peel and dice the ginger, then add it to the jar along with the cloves, star anise, and the almonds (which you previously toasted in a pan). Now add the overproof rum and white rum and let it steep for two days in a cool, dark place, shaking vigorously once a day. After the steeping time, strain the rum and top up with the sugar syrup, lime juice, and almond syrup. Pour everything into a bottle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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