Any favorite fancy falernum formulas? Visit www.viski.com/anders & use code ANDERS15 to get 15% off sitewide!
@kazenix87
Жыл бұрын
I've been making a riff on Paul Clarke's Falernum #10 myself. I add slightly less cloves, and a little more ginger. It's big, bold and shines well in drinks. I was never a big fan of Velvet Falernum, so I pretty much only go with my homemade stuff. I've also been meaning to try making the Smuggler's Cove Hibiscus Liqueur as the ginger and cloves in it kind of reads a bit like a falernum riff.
@lenoraszalach9759
Жыл бұрын
Ours is 4oz ginger (tossed in the mini food processor cup), zest of 8 limes, then a toasted 1T of cloves, 1T of allspice, 1 crushed whole nutmeg (not ground, just whacked with a meat mallet), 1t cinnamon. Then a cup of neutral, high proof rum- we usually end up with Cruzan Hurricane Proof. Toss in fridge for 24 hours, then strain (we use a nut milk bag), and add 1/2t almond extract and a full batch of rich simple (2 cups sugar, 1 water). We like reusing the pulp to make a second batch. There's a bit of a flavor difference, but combined is better than either batch on its own.
@JC-wv7om
Жыл бұрын
I make seasonal riffs. Fall is coming (YAY SWEATER WEATHER) so it's a bit different for the warming spices & butternut squash. Winter I typically go more in a tropical mole direction with some chocolate-y notes, summer the spices are a mix of peppercorns & coconut instead of almond. Spring is closer to the classic recipe but with a little lemon/orange zest and a pinch of chamomile (or when I have them on hand, cherry blossoms.)
@TravellerRDS
Жыл бұрын
There is an excellent liqueur made in Czechia, called Becherovka. It's 38% ABV and dubbed "the European Falernum", due to it's intense clove aroma, alongside ginger, honey and almond. I use it in all tiki drinks and other cocktails that specifically call for Becherovka (Christmas Negroni, Larkwood, Reality Check and more). Thanks for the recipe (and I really like the gun-metal shaker, I will get one too)!
@philippedesmarais868
Жыл бұрын
No way to get Falernum up here in Canada, no allspice dram either, but that's another story. I've done ok with Paul Clark's no.9, the flavor is always evolving too, very nice. And it's ready in 24 hours, highly recommended .
@nickyfray
Жыл бұрын
Rum heads we’re eating SO good this summer with Anders
@Collinforastorm
Жыл бұрын
It has been an expensive summer
@DragonBoi3789
Жыл бұрын
Pro tip for any kind of infusion like this: Once it's done and the solids are filtered out, you can dry the solids in a low oven or dehydrater, then grind it up into a spice powder. Great for cooking or baking. Ive done this with pickling veggies, liquer infusions, and even mushroom sauce solids.
@owenmccord5078
Жыл бұрын
Answered my unasked question. Thank you!
@philipwacker4629
Жыл бұрын
Awesome! Pro tip indeed.
@DrZZZee
Жыл бұрын
Just a friendly tip. If you put the zester on top of the lime, and move the zester, not the lime, you will experience following advantages: the movement itself is way easier and a lot more controlled, almost no chance of hurting your fingers, and you see exactly how much piff you're about to cut into at all times. The zest is safely stored within those ribs of the instrument. No downsides to be found in using it this way. Just saying.
@dp5548-g1e
Жыл бұрын
Chef Jean Pierre would give this comment an A++
@movingforwardLDTH
Жыл бұрын
Thanks for this tip! My tip is that the word is “pith”, not “piff”.
@TheInfinityzeN
Жыл бұрын
I was just about to make the same comment and I saw someone had already beaten me to it. It is such a common mistake that there is no need to even get upset about it, just politely point out the error and help others avoid it.
@Jake-xe1wu
Жыл бұрын
Having zero experience I tried it moving the lime for all of 10 seconds before switching and never looking back. No need to be told that worked better.
@CookingWithJackDaniels
4 ай бұрын
Commenting to get this comment higher. Both better in terms of ease of use and safety
@urouroniwa
Жыл бұрын
This summer was the summer of liqueur making for me and I made some interesting discoveries. I did side by sides of macerating with 180 proof, 80 proof and 40 proof. Each of them I diluted down to 20& alcohol (obviously the last one needed no dilution). The 180 proof louched (like your falernum -- the oils precipitate out and get suspended because the lower alcohol content can't dissolve all the oils). I left it for a week to let the oils float to the top a bit, cooled it and then filtered it so it was clear. The result? All three tasted almost identical. The only difference is that at 180 proof, I macerated for 3 days, 80 proof 2 weeks, 40 proof 4 weeks. The way I'm thinking is that given enough maceration time, you get to 100% saturation of oils for the various levels. 180 proof dissolves a lot more than 80 proof which dissolves a lot more than 40 proof, but after you dilute it, those oils come out of solution and eventually float to the top and are lost, leaving the exact same thing. One interesting thing is that if you start with a high proof alcohol (over 100) and dilute it down below 50% alcohol (100 proof), it will louch. This makes an emulsion which will stay for a good week or two. While the oils are emulsified, the liqueur is *much* more flavorful because there are *much* more oils. So if you use your technique and drink it within a couple of weeks, it will absolutely smash and commercial liqueur because they can't reasonably sell cloudy liqueur (and the oils will form weird blobs after a few weeks as well). However, if you want to make a clear liqueur, you are lazy and you have time, there seems to be no penalty for starting at the target alcohol percentage and just giving a very long time to macerate. I've been making homemade amaro all summer with 25% shochu and it's been incredible. Just macerating it for 3-4 weeks, straining it off and *done*. Literally takes a few minutes. Finally, I think you will find that if you include the pith in your macerations it will *not* be more bitter (it's worth a side by side test and I admit to being to lazy to do it). However, you will get clarity issues due to the pectin in the pith. Some pectinase can solve it, or if you don't care about clarity than just don't worry about. Again, lazy person's liqueurs. I made an *amazing* brandy based curacao with tons of orange peel pith and it is not even remotely bitter. Any bitterness is balanced out by the sugar anyway. Oh, one more quick thing. If you are being super lazy, you can just add sugar directly. It only takes about 1-2 days for 20% sugar by weight to dissolve.
@azadamaru5681
10 ай бұрын
So basically you can make falernum with regular rum (let’s say bacardi carta blanca) but you just have to let it sit longer with all the spices and you don’t add the syrup after straining?
@exohumer3486
9 ай бұрын
@@azadamaru5681 Yes, I think that's in short words, what he said. Anyway, I would not use Barcadi. Its cheap shit. Use e.g. Tiki-lovers, Plantation oder Havanna 3y. Btw, not all essences are extracted by Alcohol. Lot is extracted better by water and that is why a lower alcohol , IMO is better. if you read the book 'Bitters' by Parsons, you recognise that the extraction by high alcohol always follwes an extract by water (so you boil the ingredians afterwards in water and add it to your essence).
@ethanlitwin3757
Жыл бұрын
Wow! I asked for the Corn n’ Oil last week and we get a Falernum recipe to boot! Is the service always this good here? This is the cocktail that is going to take rum to the next level. Made it for a friend the other week and she said it tasted like her childhood. I also love use Real McCoy 12 in this.
@XscarpettaX
Жыл бұрын
Anders is one the you tubers that could be talking about anything and I would still watch.
@dp5548-g1e
Жыл бұрын
pro tip; when cutting dry ingredients use the cutting board side without the liquid catch groove. Love your videos!!!
@HansMaximum
Жыл бұрын
I have made this before, but my recipe comes to 9 limes zested has lasted almost 1.5 years in my fridge. Still tastes great! I used almost the same ratios as you, but my rum was plantation overproof. I do omit vanilla, definitely toast the cloves with the almonds, and some people add the lime juice. But I think that drastically lowers the shelf life. Whenever I use falernum I end up using lime juice anyway so.... 🤷 Amazing stuff.
@fredericchast9824
Жыл бұрын
The complicity you and Az have makes your videos more than just cocktail recipes. They're almost like life recipes or something. Anyways... Keep up the good work, guys!
@joshuacaulfield
Жыл бұрын
“Peace and long life”. I about fell over. Thanks to both of you for being you.
@vwjetts
Жыл бұрын
So weird how Anders seems to make videos that hit at the PERFECT time. I had a drink while on vacation in New Orleans recently with falernum, and just bought a bottle of it yesterday on the way home from work! He's a mind reader! Not the first time this has happened! Thanks for the great video, Anders!
@Jtssun
Жыл бұрын
Thanks for knocking it out of the park again Anders! Made this yesterday morning and am enjoying my first homemade Falernum cocktail - went with Difford’s ‘Brooklyn’s finest’ riff on a Brooklyn (with rye, cognac, and amaro). Delicious and super complex! This got me thinking, I would love to see a video from you on Amari, as I’ve had a home bar for over a year now and still know precious little about it. Cheers!
@Runge_was_here
Жыл бұрын
It's always good to have a reliable recipe in case the shelves go empty. I will definitely give this a shot. Thanks, good sir ❤🍻
@Silly_Oak
9 ай бұрын
Pro tip with a zester. Put the zester on top of the fruit and move the zester back and forth like a violin bow. Not moving your fruit back and forth over the zester. That way you can watch the fruit while you grate so you don't get any of that bitter white pit in your drink. And the all the zest will get caught inside the the plane, it's why it got the wings. You can just tap the blade on your bowl to get it off. Makes it a lot easier! :D
@kingstonfarm7556
6 ай бұрын
Had no idea what falernum was, but now I simply must make some!
@jendrouinladentsucreedejen22
5 ай бұрын
I just made the Falernum recipe, will see tomorrow!🎉
@rodmund83
3 ай бұрын
Kudos to Az for knowing the original call AND response of the vulcan greeting 🖖
@billsallak4887
Жыл бұрын
Great video! Quick thought: anyone who uses Mason jars for infusions like this may want to get a canning funnel. They're great for getting your ingredients in the jar without spillage or loss. Thanks!
@27dcx
Жыл бұрын
I REALLY like falernum, going to have to try this recipe. One of my favorite drinks is a Barbados cocktail, which is basically a daiquri with falernum instead of the simple. 1.5 oz dark rum (should be from Barbados), 1oz falernum, 0.75 oz lime juice.
@jschoenack
Жыл бұрын
TO THE BAR! ➡️🥃
@SlasherXGAMES
7 ай бұрын
I've got a batch sitting in a cool, dry place right now. I'm looking forward to the next 24 hours! Thanks, Anders.
@RH1812
Жыл бұрын
Keep meaning to say, so will now while I think about it, I really like the cinematography 🍷
@somedayDefect
Жыл бұрын
Your lime zest technique brought me pain and I heard Uncle Rogers voice in my head while watching that part! Lol... Thanks for all the videos! They are fun.
@jeffreymiller9438
Жыл бұрын
This is an ingredient for the Saturn, a great drink, one you've featured.
@DrZZZee
Жыл бұрын
Definitely vote for more vids like this.
@patriciadean1649
Жыл бұрын
Enjoy both of you ❤❤
@jeremiahsuryanto4342
Жыл бұрын
This is just what I needed, I cannot seem to find a store-bought falernum in my local store. Thanks for the video Anders 🎉
@TheRealMcCoyRum
Жыл бұрын
The perfect season for a Corn'n'Oil. (Any season, tbh. ;). Thanks for mixing with us - Cheers!
@amytg777
5 ай бұрын
Hi Anders! Little late to the party but that bottle looks like Pierre Ferrand to me. Excellent film, rxcellent recipe. Cheers from Indy!
@patrickmyers5611
Жыл бұрын
that repurposed bottle gotta be some mathilde liqueur! big fan of the peach
@jyamo8286
Жыл бұрын
Love these longer videos! Gotta try making this!!
@cdoconn
7 ай бұрын
I started making my own homemade infusions just the other day and inadvertently made my own version of a falernum using vodka cardamom and star anise. It's very good on the rocks.
@dannym30
Жыл бұрын
I cant find the velvet falernum in my part of Canada so i greatly appreciate this video. Cheers
@Albertby311
Жыл бұрын
wow I was just thinking about this from the tiki book I got. so I just bought a bottle today. Great timing.
@TheOddKris
Жыл бұрын
Wow I'm early this time, you rock Anders! Looking forward to watching this ❤
@AndersErickson
Жыл бұрын
You're right on time
@Supersamazing
Жыл бұрын
Yes! I can't get falernum, so happy you made this, can't wait to try it. How long does it keep in the fridge?
@sheldoniusRex
10 ай бұрын
Yes Anders, we all like a good sturdy bottom. Especially if it feels good in your hand.
@ejcandrin
Жыл бұрын
FINALLY, thank you Anders ❤ PS - Bottle is from Pierre Ferand Dry Curaçao.
@minhbuiquang3810
Жыл бұрын
A year. That’s what I need. Thank you, Anders
@LikeOnATree
Жыл бұрын
Going to definitely have to try this out!! Loooovvveeeee the Star Trek reference!!! ❤❤
@igawori7331
Жыл бұрын
I have the same chopping board, I put the hole in the corner over the jar and scrape the nuts through the hole. Less messy!
@sdega315
Жыл бұрын
Dig the Vulcan salute! 🖖 LLAP!
@owenmccord5078
Жыл бұрын
Great stuff! If you use the microplane like a peeler, you won’t have to worry about over zesting.
@michaszyc5965
Жыл бұрын
I was waiting for this video half of my life!
@loganjohnson7423
Жыл бұрын
OMG YEEEEEES!!!! Falernum isn’t available in my area so this is amazing🤩🤩🤩
@moonwhisperxiv
Жыл бұрын
So funny you made this now as I just bought Shannon Mustipher's Tiki book (on your recommendation) and very quickly realized I need some falernum!
@wristshot55
Жыл бұрын
Thanks for the referral to Viski. I was in the market for new rocks glasses and picked up four of the Beau Lowballs - plus a set of Burke Whiskey glasses for good measure. But I also need some new coupes and Viski's are lovely -- but too big, right? They're 7.5 oz.
@cesarlemos1337
Жыл бұрын
I'm making a homemade triple sec and coffee liqueur and I must say that the falernum recipe is probably gonna show up soon (24h wait is a huge +)! As always, thank you Anders.
@golly181
Жыл бұрын
I had great success just using the Cointreau essence in case your home made version isn’t up to scratch
@ChillDrinks
6 ай бұрын
I need to try this. I was thinking this might taste like a rich daiquiri. But you saying it reminds you of an old fashioned made me even more curious
@Patronux
Жыл бұрын
Anders, can I just say you're the best? Greetings from Perú.
@KatJeffrey-ys8sf
Жыл бұрын
Awesome. I'm making Bermuda Rum Swizzles. Timely video, thanks!
@jenniferstachnik3287
Жыл бұрын
Fascinating
@bmiller949
Жыл бұрын
I totally dug the Vulcan salute at the end. You should invite Ethan Peck to join you.
@EricAAnderson
Жыл бұрын
I appreciate this channel. This is nothing like the falernum I’ve tried to make in the past, and looks 100x better. Def going to try this!
@markmcvicar2654
Жыл бұрын
Looks amazing! Definitely going to give this a try. Cheers!
@juliestockton8079
Жыл бұрын
I can't find John D. Taylor's Velvet Falernum near me in SE Texas. Even tried to have it ordered by a local liquor store to no avail. Most people have never heard of it! Found some in Houston, luckily, but glad to have a good recipe for it! Thanks, Anders!
@rewdymeyer
Жыл бұрын
Lol. Love y’all. Keep up the good work.
@matteobertolini_1
Жыл бұрын
Tried it: approved. Nice recipe!
@edwardguy6048
Жыл бұрын
You two are always informative and entertaining!!!
@frann.8879
Жыл бұрын
Hi Anders, what a great video!…I don’t mind the mess, great history about Falernum, and what a fantastic drink! CHEERS!🍹❤️❤️😁😁
@ragechak7388
Жыл бұрын
FINALLY CHEMISTRY VIDEO..MAKE MORE OF THESE PLEASE
@OldFashionedWays
Жыл бұрын
I love these DIY vids. Fun to try drinks with home made. cheers
@richmosley2519
Жыл бұрын
Ah yes, Corn 'n Oil! I had bought the classic Falernum a few years ago and immediately had no idea what to do with it. I knew it was a Tiki thing, but I suppose it was an impulse buy, as ya do... Anyways, Corn 'n Oil was the first thing that sounded good to me as I began online research. I'm looking forward to trying your version. Cheers!
@richhawley9785
Жыл бұрын
Lime zest - I like to use a serrated peeler. It takes off the zest without any pith.
@carl_busch
Жыл бұрын
Thanks for sharing. Always fun to make your own ingredients.
@erikf826
Жыл бұрын
Yay!!!!! So excited to see how you do Falernum 😊
@christianruiz5475
3 ай бұрын
Hi Anders! Been your avid video watcher for a while now and i’ve been learning a lot. Have you tried making a Peach Liqueur at home?
@bryanpoluu8987
Жыл бұрын
Thanks you so much for this recipe and all your videos Anders and Az, I'm really learning a lot from you, really appreciatte it, keep it coming 🤩
@Notclyde4479
Жыл бұрын
Hell yeah! Best part of fridays
@brycesugiyama5739
Жыл бұрын
Sick, now I’ve got an xmas gift idea for my tiki-obsessed homie! Thanks Anders!
@masdumas
Жыл бұрын
This was a great one. Gonna make some this week
@polishprince7219
Жыл бұрын
great video! especially for us who live in Canada where John D. Taylor's or any alcoholic falernum isn't available!
@aljosha1994
Жыл бұрын
His scar looks badass ^^
@angelarochester116
Жыл бұрын
Ooh, I’ll have to make this 👍 Thanks for the recipe xx
@pnkntndr
Жыл бұрын
Thank you guys for making me truly enjoy rum.
@toadman10
Жыл бұрын
RUM OLD FASHIONED RECIPE!!
@maquinas2000
Жыл бұрын
Was just about to order a Falernum Syrup......I had a few recipe on hand, but......Might try homemade :)
@BluishGnome
Жыл бұрын
Fantastic outro. Live long and prosper. 🖖
@dcjenner
Жыл бұрын
You have one of the best cocktail channels available, but more Azusa, please.
@natasha5306
6 ай бұрын
I made this using 40% rum (all I had where I was) and it's great. However, mine yielded 250 ml. I'd want more yield and I might swap out the vanilla for cinnamon, or cut the vanilla and add cinamon in proportion. Cheers!
@krazmokramer
Жыл бұрын
Funny video! THANKS Anders!
@ml.2770
Жыл бұрын
Blackstrap rum is a young rum made dark with caramel colouring.
@MyRumDiaries
Жыл бұрын
So excited for this one. Been dying to make this at home!
@marcgarneau7689
Жыл бұрын
Nice. I will need to try this 🥥
@jeffreytyler5639
Жыл бұрын
Can you do a video about your ice cubes you use for Stirring? Do you cut clear ice or have a machine of some sort?
@ericdesch
Жыл бұрын
If you use a plastic flexible cutting mat, you can just bend it and slide everything into the jar easy peasy.
@joewhite4564
Жыл бұрын
I just bought falernum on Thursday. Thank, Anders. 😂
@stevenjacobs2750
Жыл бұрын
A WHOLE ASS DIY RECIPE FROM ANDERS!? TODAY IS AN ALL CAPS KIND OF DAY
@neighbortim
Жыл бұрын
I was recently given a bottle of the Bitter Truth falernum. I thought it had considerably more flavor than the typical velvet . . . . now I'll have to make some of my own and see how that does!
@kristopherkneisler570
Жыл бұрын
Love your videos, everything you both do is so awesome!! Thank you for this, I was thinking about making a falernum for distillery i work at and this is an awesome guide! Cheers and thanks!
@exohumer3486
9 ай бұрын
Hi Anders, two ideas. 1) Instead of Lime Zests use Lime Coridal 2) Insted of Lime zest use a mixtrure of citris & malic acid. Shoudl come out not so green, I guess. What u think ?
@seanpannebaker6404
Жыл бұрын
Great video Anders! I love falernum but I don't use it as often. I went with a shelf stable recipe. My current bottle is about 8 months old and holding up well! The Corn 'n Oil was one of the first drinks I made when I finish making my falernum. Cheers!
@Doodmeister0
Жыл бұрын
How did you make it shelf stable
@seanpannebaker6404
Жыл бұрын
@Doodieeful For the recipe I followed (from another channel), you need to swap out a few ingredients. Limes for lime cordial, ginger for ginger syrup, almonds for almond extract.
@VanillaChai42
Жыл бұрын
I've made it before when it was out of stock at my bar but honestly I didn't find it to be all that worth it but it was absolutely a fun experience. If you read this, make it at least once XD
@jaredsjohnson183
Жыл бұрын
If you wanted clear falernum, could you clarify with milk?
@joeshapiro8365
Жыл бұрын
If you use the grater upside down like a peeler, it works better.
@77Brainfreeze
Жыл бұрын
If you have a sous vide circulator you could put that jar in a 135F bath for 2-3 hours and get better extraction. Probably to the point you could double the recipe with the same amount of solid ingredients.
@ep8242
9 ай бұрын
Hey! If you wanted to clarify this, what process would you use? I was thinking about fatwashing but I was worried the fat-source would impart flavour. I didnt want to change the flavour, because the flavour on this was epic. Thank you for this great recipe!
@willrider1756
Жыл бұрын
That re-used bottle has got to be Mathilde creme de cassis!
@GiveZeeAChance
Жыл бұрын
Couldn't release this video at a better time! I've been searching for it in my new area and coming up with nothing.
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