How to Make a Tiki Cocktail Taste Better with Recipes for Falernum, Cinnamon Syrup, and Ginger Syrup

How to Make Falernum and Other Tiki-Drink Components | Chicago Bars | Groupon


Falernum Recipe

What You Need for the Booze Base:

375 mL El Dorado five-year rum

188 mL Lemon Hart 151 rum

Zest of 2 limes

Zest of 1 lemon

1/4 vanilla bean, split

1/4 cup ginger, peeled and coined

10 cloves, cracked

5 allspice berries, cracked

1 star anise pod, cracked*

5 thai long peppercorns, cracked*

1/4 cup lemongrass, chopped*


What You Do:

Combine all ingredients in a sealable container. Let infuse, unrefrigerated, for three days.

What You Need for the Syrup Base:

1 L white sugar (measured into a liquid measuring cup)

500 mL Water

3 allspice berries, cracked

Zest of 1 lemon

1/8 cup ginger, coined

3 cloves, cracked

5 black peppercorns, cracked

What You Do:

Heat over low heat until just simmering and sugar has dissolved. Remove from heat and let cool.

Add 1 lime, quartered, squeezed, and dropped in. Let sit refrigerated two to three days.


Strain booze base and syrup base. Combine and mix thoroughly. Store in the refrigerator for one to two months.

Cinnamon-Syrup Recipe

Heat 2 parts raw demerara sugar to 1 part water by volume. Add cinnamon sticks. Simmer for five minutes. Cool and store in the fridge for one to two months.

Ginger-Syrup Recipe

Heat 1 part ginger juice and 1 part sugar by volume. Bring to a simmer. Remove from heat. Cool and store in the fridge for one to two months.

[Read more about the history of falernum and how it’s being used in three cocktails at The Barrelhouse Flat in Lincoln Park.]

Photo: © Stephanie Bassos, Groupon