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