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Entries tagged with 'falernum'

Cherry Sumac Swizzle

Serious Eats Elana Lepkowski 1 comment

A classic swizzle is made with rum, lime, sugar, and mountains of crushed ice, but here, the lime is left out, in favor of a tangy syrup made from cherry and sumac (a tart spice). More

Barbados Cocktail

Serious Eats Maggie Hoffman Post a comment

This rum cocktail is just a little boozy and just a little sweet, with fresh lime to keep it bright. Think of it as a little island escape. More

DIY vs. Buy: Should I Make My Own Falernum?

Drinks Marcia Simmons 3 comments

Falernum is indispensable in Tiki drinks, brightening the sour notes of citrus and adding a hint of rich spice. But it also plays well with slightly bitter flavors. If you're at all interested in Tiki cocktails, this stuff is a must-have for your home bar. It can be a little tricky to track down commercially, but it turns out that it's super-easy to make at home. More

Peruvian Punch

Serious Eats The Serious Eats Team Post a comment

This cocktail from the summer menu at The Trilby in New York City is tropical but not too sweet—drink it at the beach, or drink it while wishing you were at the beach. More

Partly Cloudy

Serious Eats The Serious Eats Team Post a comment

A riff on a Dark and Stormy; the resemblance comes in the pairing of ginger and rum (and, well, the name). At the Spotted Pig, bar manager Ryan Gannon makes his own falernum: a sweet syrup that uses allspice and ginger and clove and lime zest steeped in over-proof rum "until it gets nice and happy," when it's combined with simple syrup with almond extract; in the drink, it commingles with lime and grapefruit juice along with Mount Gay rum, Aperol, and ginger beer. More


Serious Eats Maggie Hoffman Post a comment

Falernum, orgeat, and passion fruit syrup contribute the tropical flavors that make this tart rumless cocktail fit in with other tiki offerings. It's truly delicious. More

Zombie Punch

Serious Eats Paul Clarke 6 comments

Perhaps the only thing more frightening than the idea of zombies roaming the city in search of fresh brains is the concoction you'll find in front of you when you say "Zombie" in your average bar. More

Time for a Drink: Chartreuse Swizzle

Serious Eats Paul Clarke 2 comments

Let's start the weekend right--with a cocktail recipe from Paul Clarke of The Cocktail Chronicles. Need more than one? Hit up the archives. Cheers! In a recent diatribe against oppressive summer heat, I praised the class of crushed ice drinks... More

Time for a Drink: Royal Bermuda Yacht Club Cocktail

Serious Eats Paul Clarke Post a comment

The Royal Bermuda Yacht Club Cocktail has a few of the tropical essentials: first, it's based on rum; second, its flavor is fleshed out with fresh lime juice and the little-known syrup called falernum; and third, the name has both Caribbean and nautical overtones. More

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