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Velvet Falernum is a common addition to tiki and tropical drinks. This rum infusion of spices, citrus, and almonds originated in Barbados. Many consider John D Taylor's the original Falernum, but if you can't find it, you can make it at home. I devised this recipe from a few others I found, which means you can riff off this one as well.


-8 oz white or lightly aged rum (Diplomatico Planas)

-1/2 cup almonds

-3 full lime peels

-2 full key lime peels

-1/2 orange peel

-1/2 grapefruit peel

-10 allspice berries (crushed)

-10 cloves (crushed)

-1 cinnamon stick (crushed)

-1 oz fresh ginger (chopped)

-4 oz/110g of water

-110 g turbinado sugar

-1/4 tsp orange blossom water

-1/8 tsp almond extract

-2 oz fresh lime juice

-1/2 oz key lime juice

-Preheat your oven to 275 degrees. Spread the almonds on a baking sheet and toast for 25 minutes.

-Roughly chop the almond and place them in a mason jar that can hold at least 16 ounces.

-Add the rum and seal it. Let it steep for 24 hours.

-Add the ingredients from the lime peels to the ginger. Let it steep for 24 hours. Leave the almonds in the mixture.

-When the second round of steeping is almost done, warm the water and whisk the sugar until it’s dissolved. Don’t let the water boil.

-Strain the steeped rum with a fine mesh strainer. Add in the simple syrup you made, and the remaining ingredients.

-Stir together and store in the fridge.


-Island Lullabies


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