GROUPON GUIDE CHICAGO

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*

*optional

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.

Assembly

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