How To: Five Spice Falernum

Even if you haven’t worked in a Tiki or tropical-focused bar, guest calls have probably sent you reaching for the bottle of Falernum for classics like the Jet Pilot or Zombie. Making your own, however, offers modern bartenders an opportunity to incorporate bold and unique flavors into the mix.

Try it out with this recipe for Five Spice Falernum!

Five Spice Powder, which commonly contains star anise, cloves, cinnamon, fennel seeds, and sichuan peppercorn, is a spice blend integral to many Chinese culinary staples. Falernum, usually concocted as a liqueur, has its origins in Barbados, though its reach grew globally as bartenders discovered its super power as a triple sec-esque sidekick in many rum-based cocktails. Falernum often incorporates lime zest, almonds, and baking spices such as cinnamon and nutmeg, lending a bit of citrusy sweetness, florality, and nuance to cocktails.

Try out this easy infusion recipe, and save it as a template for creating your own unique Falernums!

https://www.youtube-nocookie.com/watch?v=h7pp9UeJFGc

Homemade Five Spice Falernum Recipe

Recipe courtesy Liz Dabecco, Tyler Hummel⁠, and Andrew Ramirez

Ingredients

• 750 ml Wray & Nephew Overproof Rum⁠
• Zest of 10 Limes⁠
• .25 cups Five Spice Blend⁠
• 375 ml Water⁠
• 375 ml Sugar⁠

Instructions:

1. Combine rum with lime zests and five spice blend in an airtight container and rest a room temperature for 24 hours.
2. Fine strain into a non-reactive container and add sugar and water.
3. Stir until the sugar is dissolved.
4. Store in the refrigerator for 2-3 weeks. ⁠

And that’s it! Try out your bold new Falernum in classics like the Jet Pilot or the Zombie, or in this delicious Courvoisier-based take on the Saturn.

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