Uploaded August 2017 | Updated September 2026, 1 week ago
Falernum #9 is a liqueur used in several classic Tiki drinks. It’s made with Wray & Nephew White Overproof Jamaican Rum, Ginger, Cloves, Almonds, Sugar, Water and Almond Extract. Falernum originated in Barbados, but this recipe comes from Paul Clarke and is whole-heartedly endorsed by the modern Tiki messiah, Beachbum Berry.
Falernum dates back at least to 1852 when it appeared (misspelled) in Five Years’ Residence in the West Indies by Charles William Day, but chances are it’s older than that. It comes from Barbados, but does not have a very specific definition. It usually contains ginger, almonds, cloves, lime and sugar, but it can be clear (Velvet Falernum), cloudy (Golden Falernum), boozy, non-alcoholic, so the flavor of the Falernum will vary from recipe to recipe and brand to brand.
This recipe is the one Beachbum Berry loves in his books (Beachbum Berry Remixed) and in his app (Total Tiki), Falernum No. 9 by Paul Clarke. Clarke is a spirits writer, a contributing editor to Imbibe and the proprietor of the site, the Cocktail Chronicles. He labored over this one. He went through several different drafts of this recipe, 8 others, to be exact, and landed on this one, hence the name, Falernum No. 9. This was more or less born out of necessity, because at the time (c. 2007), commercial Falernum was harder to come by.
Clarke insisted that the rich simple syrup component of this drink be made via the cold process, so no heat. He likes the taste of of the cold process syrup better in the final product. I used heat, but if you want to incrementally add sugar to your water, stir/shake and wait, be my guest. I like it just fine this way.
I chop whole almonds in the video, but feel free to use the pre-slivered, balanced, raw, almonds instead.
Even though, Falernum more plentiful now, the homemade version is still worth it as it is more nuanced and complex than its commercially produced counterparts. Cheers!
Recipe:
6 oz (180 ml) Wray & Nephew White Overproof Jamaican Rum
Zest of 9 Limes
40 Whole Cloves
1.5 oz (42.5 g) Ginger
2 tablespoons (30 ml) Blanched Almonds
0.25 tsp (1 ml) Almond Extract
14 oz (400 ml) Rich Simple Syrup
4.5 oz Lime Juice
Peel and slice ginger. Zest limes. Chop and toast almonds. Add rum, almonds, lime zest, cloves and ginger to a jar. Let steep for 24 hours. Then strain through a cheesecloth.
Juice the zested limes.
Make rich simple syrup (Clarke recommends cold-process).
Combine the almond extract, rich simple syrup and lime juice with the infused rum base. Pour into bottles. Store in the refrigerator.
Music:
Party on a Boat by Stefan Netsman
via Epidemic Sound
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
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Featured in this Episode:
Wray & Nephew White Overproof Jamaican Rum
bit.ly/2myCiPL
Spanish Marcona Almonds
amzn.to/2mutR7r
Wholesome Sweeteners Organic Turbinado Raw Sugar
amzn.to/2vIUllX
Whole Cloves
amzn.to/2wmWZ2B
Almond Extract
amzn.to/2vrelxV
Beach Bum Berry Remixed by Jeff “Beachbum” Berry
amzn.to/2vkFAWc
Bar Tools:
OXO 4-Cup Angled Measuring Cup
amzn.to/2mG6OU1
OXO Angled Measuring Cup, Mini
amzn.to/2mGmJBN
OXO Stainless Steel Measuring Spoons
amzn.to/2ldBmzn
Cheesecloth
amzn.to/2wHQc6e
Citrus Juicer (Lime)
amzn.to/2wIO2mZ
Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
amzn.to/2muxWs8
Stainless Steel Funnels, Set of 3
amzn.to/2lAkYFt
Microplane Grater
amzn.to/2wniL6h
Cast Iron Skillet
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Cuisinart Chef's Classic Stainless Pot
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Epicurean Non-Slip Series Cutting Board
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Chop & Serve Knife
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Wooden Spoon
amzn.to/2lXN8Lp
1L (34oz) Swing Top Glass Bottle
amzn.to/2lUNwMh
500 ml Cruet, Glass Bottle w/Stainless Steel Pourer Spout
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Digital Kitchen Scale
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Falernum #9 is a liqueur used in several classic Tiki drinks. It’s made with Wray & Nephew White Overproof Jamaican Rum, Ginger, Cloves, Almonds, Sugar, Water and Almond Extract. Falernum originated in Barbados, but this recipe comes from Paul Clarke and is whole-heartedly endorsed by the modern Tiki messiah, Beachbum Berry.
Falernum dates back at least to 1852 when it appeared (misspelled) in Five Years’ Residence in the West Indies by Charles William Day, but chances are it’s older than that. It comes from Barbados, but does not have a very specific definition. It usually contains ginger, almonds, cloves, lime and sugar, but it can be clear (Velvet Falernum), cloudy (Golden Falernum), boozy, non-alcoholic, so the flavor of the Falernum will vary from recipe to recipe and brand to brand.
This recipe is the one Beachbum Berry loves in his books (Beachbum Berry Remixed) and in his app (Total Tiki), Falernum No. 9 by Paul Clarke. Clarke is a spirits writer, a contributing editor to Imbibe and the proprietor of the site, the Cocktail Chronicles. He labored over this one. He went through several different drafts of this recipe, 8 others, to be exact, and landed on this one, hence the name, Falernum No. 9. This was more or less born out of necessity, because at the time (c. 2007), commercial Falernum was harder to come by.
Clarke insisted that the rich simple syrup component of this drink be made via the cold process, so no heat. He likes the taste of of the cold process syrup better in the final product. I used heat, but if you want to incrementally add sugar to your water, stir/shake and wait, be my guest. I like it just fine this way.
I chop whole almonds in the video, but feel free to use the pre-slivered, balanced, raw, almonds instead.
Even though, Falernum more plentiful now, the homemade version is still worth it as it is more nuanced and complex than its commercially produced counterparts. Cheers!
Recipe:
6 oz (180 ml) Wray & Nephew White Overproof Jamaican Rum
Zest of 9 Limes
40 Whole Cloves
1.5 oz (42.5 g) Ginger
2 tablespoons (30 ml) Blanched Almonds
0.25 tsp (1 ml) Almond Extract
14 oz (400 ml) Rich Simple Syrup
4.5 oz Lime Juice
Peel and slice ginger. Zest limes. Chop and toast almonds. Add rum, almonds, lime zest, cloves and ginger to a jar. Let steep for 24 hours. Then strain through a cheesecloth.
Juice the zested limes.
Make rich simple syrup (Clarke recommends cold-process).
Combine the almond extract, rich simple syrup and lime juice with the infused rum base. Pour into bottles. Store in the refrigerator.
Music:
Party on a Boat by Stefan Netsman
via Epidemic Sound
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
twitter.com/DistinguishedSp
pinterest.com/DistinguishedSp
Featured in this Episode:
Wray & Nephew White Overproof Jamaican Rum
bit.ly/2myCiPL
Spanish Marcona Almonds
amzn.to/2mutR7r
Wholesome Sweeteners Organic Turbinado Raw Sugar
amzn.to/2vIUllX
Whole Cloves
amzn.to/2wmWZ2B
Almond Extract
amzn.to/2vrelxV
Beach Bum Berry Remixed by Jeff “Beachbum” Berry
amzn.to/2vkFAWc
Bar Tools:
OXO 4-Cup Angled Measuring Cup
amzn.to/2mG6OU1
OXO Angled Measuring Cup, Mini
amzn.to/2mGmJBN
OXO Stainless Steel Measuring Spoons
amzn.to/2ldBmzn
Cheesecloth
amzn.to/2wHQc6e
Citrus Juicer (Lime)
amzn.to/2wIO2mZ
Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
amzn.to/2muxWs8
Stainless Steel Funnels, Set of 3
amzn.to/2lAkYFt
Microplane Grater
amzn.to/2wniL6h
Cast Iron Skillet
amzn.to/2lXGtRe
Cuisinart Chef's Classic Stainless Pot
amzn.to/2iJ4iP9
Epicurean Non-Slip Series Cutting Board
amzn.to/2lsNWWH
Chop & Serve Knife
amzn.to/2mfl7l7
Wooden Spoon
amzn.to/2lXN8Lp
1L (34oz) Swing Top Glass Bottle
amzn.to/2lUNwMh
500 ml Cruet, Glass Bottle w/Stainless Steel Pourer Spout
amzn.to/2mfasac
Digital Kitchen Scale
amzn.to/2lV3d6l
