You’re one of the few people I trust on KZread that will supply me with a recipe I won’t tweak before serving to a customer (or myself) , So for that I say thank you upon thank you !!!!

@BarTalkCocktails

6 жыл бұрын

Hey there DrunkenFish glad to see you’ve been catching up on some episodes. Thanks for writing in and watching. If there’s ever anything you’d like to see covered on the show drop me a line, I’m always open to suggestions. Cheers!

After making falernum several times over the past decade I have found it does work best with high proof rum but most significantly it’s a good idea not to add the fresh lime juice to the syrup but rather factor it into any drink you make that day. The lime juice is the element that will go bad in the mixture first. Especially if you make a big batch it makes sense. Keeps much longer. Also adding a star anise with the almonds is a nice note. It made the best to mu tongue version ive ever had. I think that came from Paul Clarke. Impressive show. It’s rare to see youtube mixologists go the full 10 yards and do these recipes justice like this subbed

@BarTalkCocktails

6 жыл бұрын

Thanks for watching and subscribing! Great thought about adding the lime juice later on. Your cocktails will definitely taste fresher. However, when I've made Falernum in the past it doesn't last very long. The star anise would make a wonderful complement to this syrup. I will definitely give that a go. Thanks for the tip.

@silvermediastudio

3 жыл бұрын

I suspect the high proof 151 will help preserve the product a bit longer, if that's a requirement.

@elvistheripper

3 жыл бұрын

@@silvermediastudio you’re right. It can last a few months but even longer if you go with the 151 rum. But not the lime juice in terms of acidity

@mrsmartypants_1

3 жыл бұрын

Totally agree - I’ve found exactly what you have. I’ve been making Tiki elixirs like a fiendish Middle Ages alchemist for the last 5 years - keep the lime juice out and add it fresh to the drink. Also as mentioned elsewhere the 151 keeps it fresh in your refrigerator for 2 months.

Awesome recipe ! You are a great bartender ! Thanks for sharing this.

Sir, I just have to say I really enjoy all of your videos, I bartended for several years in my 20's, mostly at dive bars with karaoke because it was a rush, but also at a fine dining French bistro and a craft cocktail tiki bar on the Gold Coast in Chicago. I joined the military a few years ago and love my career, but when I retire I would love to open a bar. Your personality is wonderful and I would love to sit at your bar any day and drink some classics with you. Thank you for all these wonderful videos and for bringing me so much amazing nostalgia. ❤️

@BarTalkCocktails

4 жыл бұрын

If you ever open up a bar let me know! Hopefully I’ll still be around. Ha. Thanks for the lovely comment. Cheers!

Excellent!

I agree! This channel should have way more followers! This syrup is brilliant man!

@BarTalkCocktails

5 жыл бұрын

If you haven’t already check out the Berry Supreme syrup. It’s amazing 😋

@CuocoDiego

5 жыл бұрын

BarTalk&Cocktails will do right away thanks!

Good job Sir, I love the way you explain , details with smile

@BarTalkCocktails

3 жыл бұрын

Thanks for watching!

Just discovered this guy, he’s great! Need to make some Falernum myself, really up the Tiki game

@BarTalkCocktails

5 жыл бұрын

Hey thanks for watching and writing in. It’s a good little syrup give it a try. Cheers

hey, this is neat that people are making videos about this sort of thing now! I'm adding a twist to mine that I think could fit it's origins, just a couple pimento. it's really amazing how the note of this syrup totally changes when the ingredients come into balance. edit: falernum #3 from the bums book it seems ;)

Great recipe Bruce, and a ton of fun as well.

@BarTalkCocktails

2 жыл бұрын

Thanks!! Hope you’re keeping well.

Just discovered your channel recently after looking for bitter recipes. Very informative and interesting. I'm discovery what a real cocktail is and not the ones you get in chain restaurants. I very much enjoy your channel and just wanted to say thank you for the free education. Your cocktails and recipe are excellent.

@BarTalkCocktails

4 жыл бұрын

Hey thanks Keith! I love what I do. New episode releasing soon so stay tuned.

Much thanks!!!

@BarTalkCocktails

Жыл бұрын

Cheers!

Watched anf made begore in the U.k. I will mow make it for my birthday on 6th February. Thanks.

@BarTalkCocktails

5 ай бұрын

Have a great birthday!

Another good one, glad i found your channel slick

@BarTalkCocktails

6 жыл бұрын

+Jay Valentine Thanks Jay, I’ll be using this syrup in an upcoming episode so stay tuned! Cheers!

Just made this last night from watching your video (you are so charming by the way!) and you're right - it's delicious!

@BarTalkCocktails

Жыл бұрын

Awe thanks Tracy! Glad to hear you made and enjoyed it! Cheers!

This recipe is amazing! It was a big hit at my Caribbean party 🥳 approved by Jamaicans 🇯🇲 . Lol. Thank you! 🙏

@BarTalkCocktails

4 жыл бұрын

Awesome! That’s what I like to hear.

Just made this a la Bruce...delicious! Sweet almond, ginger, and lime up front followed by the cloves long after you’ve sipped this syrup. It’s been 10 minutes and I’m still having the clove taste develop! Hey...do you hear that? The tiki gods are calling me!

@BarTalkCocktails

5 жыл бұрын

Glad you enjoyed it Kevin, cheers!

in Greece we call it σιρόπι φαλούρνουμ

What an awesome video and channel !

@BarTalkCocktails

3 жыл бұрын

Thanks for noticing. Hope you keep checking back. Cheers!

Great recipe and presentation, thank you for the historical informations about the origins of the name of falernum! Greetings from Germany 😊

@BarTalkCocktails

Жыл бұрын

Cheers! Thanks for tuning in.

Congratulations on reaching 20K subs!!!! :D

@BarTalkCocktails

4 жыл бұрын

Thank you!

I like this guy!

@BarTalkCocktails

3 жыл бұрын

Thanks Bernard! 😎

Awesome! .. can't wait to try this out, next time I make a Classic Zombie I will use your Falernum also good in 3 dots and a dash. Thanks

@BarTalkCocktails

6 жыл бұрын

+Albert Pena I’ll be using this syrup in a couple weeks for a special episode, stay tuned! Thanks for watching Albert, cheers!

classic! that drink you poured for the 24hr break... :D

@BarTalkCocktails

6 жыл бұрын

Hi! The crew and I were experimenting that day and I can honestly say I don't remember what was in that cocktail! HA! The joys of getting old I guess. Thanks for watching!

Hi, Bruce growing up with Barbadian parents this was always a must-have at family get-togethers and bbq's I had no clue they also used it in tiki drinks. Keep knocking out all those amazing videos and sharing knowledge its very appreciated I didn't know your from Canada I'm from Toronto but live out in Mississauga .

@BarTalkCocktails

2 жыл бұрын

Neat! Thanks for tuning in

@philtyrich1

2 жыл бұрын

@@BarTalkCocktails Your very welcome

Hey Bruce, awesome video, I know that recipe as Falernum #9

@BarTalkCocktails

2 жыл бұрын

Neat! Thanks for tuning in!

i love you man!!!

@BarTalkCocktails

2 жыл бұрын

Thanks! Love you too man!

thank you. when you want you will be a guest in falciano del massico. greetings from the land of Falernum. ❤️

@BarTalkCocktails

2 жыл бұрын

Cheers Amelio!

You are my go to for making syrups, liqueurs and infusions. Love your channel for all the content. Have a question. You are saying syrup, however is this the same as the store bought stuff? I mean as far as using it in recipes. Thanks for the videos and cheers!

@BarTalkCocktails

3 жыл бұрын

Glad you’re enjoying the show. Homemade and store-bought are much the same as far as using them in recipes. The big difference between homemade syrups and store-bought is basically two things. Homemade will taste fresher and you can adjust the sweetness to your liking. Also, sometimes store-bought may include a few skeptical ingredients like dyes and preservatives. Cheers!

I thought we were gonna get a clock swipe during the cloves 😝 Im definitely gonna make this nectar of the gods. Thanks again, Steve Cheers

@BarTalkCocktails

2 жыл бұрын

Hope you gave it a go!

@kenwood9382

2 жыл бұрын

@@BarTalkCocktails I had never had falernum before, it came out amazing! I made a swizzle last night to sample it, 1 turned into 3! Haha Thanks so much Your channel is a goldmine of knowledge and information. Cheers

Thanks for this recipe! It's really boosted my rum cocktails and enhance my tiki drink enjoyment! I'm wondering if the 151 is used to extract more essence and oils from the ingredients because of its higher alcohol content, which I surmised from reading some hobby perfume forums where people use 190 proof Everclear to use in their home perfume-making. As a result, since I don't have any 151, I used 1/2 cup of white rum, and 1/4 cup of the Everclear. Whatever it's doing, it worked out great for me, but maybe I'll skip it the next time to see if there is in fact any difference. This is some delicious stuff, a real game-changer!

@BarTalkCocktails

5 жыл бұрын

I'm not sure how much more 151 would extract? The mix I've made in the past with 80 proof does sit for 24 hours and tastes fabulous. I've never tried using 151 because Tiki drinks tend to be potent enough already. Also, 151 can hard to find where I live so, I use mine sparingly. I'm glad your Falernum turned out for you. Cheers!

Greetings Bruce! I am new to making drinks and am really loving your channel. Thanks so much for sharing. Quick question, is there anywhere I can find a list of drinks that use falernum? What are some of your favorites?

@BarTalkCocktails

6 жыл бұрын

Hi Shawn thanks for watching! I don't know of any listings of drinks that use Falernum. There's way too many. That's probably why you'll never get a complete list. You'll find it used a lot in exotic tropical and tiki cocktails though. Don Beach used it extensively in his creations. Here are some of the drinks that I've made with Falernum syrup. The Rum Swizzle, Zombie, Three Dots and a Dash, Corn and Oil, Plantation Punch, Captain's Grog, Mai Tai (Donn Beach's recipe), and the Golden Wave to name but a few. I've even made a Manhattan by subbing out the sweet vermouth for falernum. I love my Manhattan's and it was definitely a great tasting twist on a classic. The best thing to do is experiment. Try using Falernum in a Whisky Sour or a Tom Collins for a change of pace. Cheers!!

@goodshipharmony

4 жыл бұрын

@@BarTalkCocktails Check out the Key Cocktail. The strangest combo, but soooo delicious. Dark Rum, Gin, Falernum, more lime juice, bitters, shake it up and serve in a chilled martini glass.

Big shout out to you from Barbados 🇧🇧 🇧🇧

@BarTalkCocktails

4 жыл бұрын

Hey Barbados! I’d love to visit!

@MrIceman19401

4 жыл бұрын

BarTalk&Cocktails That would be great. Maybe for our Food, Wine and Rum festival. You'll love it.

Great channel

@BarTalkCocktails

4 жыл бұрын

Thanks, glad you’re enjoying it.

41...what a rebel

@BarTalkCocktails

6 жыл бұрын

That’s me 😎.... thanks for subscribing, keep checking back lots more on the way. Cheers!

Great recipe, looking forward to try. Quick question though, is it necessary to zest the limes? Wouldn't it be easier to just peel them?

@BarTalkCocktails

Жыл бұрын

You could certainly peel the limes instead of zesting them. The significant difference between the two is the presence of that thin white pith that lies between the peel and the fruit. You don't want that pith. It's bitter. It's very difficult when peeling not to include that pith. You would then need to remove it using a sharp knife which might end up making more work in the long run. Zest implies a very thin pairing or grating of the peel, with no white pith attached. Cheers!

Bruce! This is the third time I do your recipe, because it’s awesome. Question, what do you think of clarifying it with milk, to make it shelf stable?

@BarTalkCocktails

Жыл бұрын

Milk clarification will increase the shelf life but I think the syrup should still be sealed tightly and refrigerated. I've never clarified Falernum before. I'll have to give it a go and see how long it lasts. I guess it's simply a matter of patience. Knowing me, I'll end up using it before drawing any conclusions from the experiment. Ha. Thanks for the suggestion.

@gaspo53

Жыл бұрын

@@BarTalkCocktails haha, great! I just did it and looks great! Give it a try. Thanks!!!

I’m 16, but my dad is into tiki cocktail, so I made this for him. He said it blew his bottled falernum off the face of the earth

@BarTalkCocktails

4 жыл бұрын

That’s awesome! Glad he enjoyed it.

Wow! Thanks for the tutorial! Quick question - what is that strainer stand you have and where can I get one?

@BarTalkCocktails

Жыл бұрын

Actually, that strainer stand is a relic from the 1940s. It's only part of a whole contraption meant to grind pickles and spices for making homemade relish. The best place to get one of these is to look in thrift stores. They don't really make them anymore.

@Shrugnick238

Жыл бұрын

@@BarTalkCocktails Thank you! I will have to keep my eye out.

Fellow Bartender, thank you for the video. I will finally make some tiki drinks.

@BarTalkCocktails

4 жыл бұрын

Yes! Good luck.

@SCP-zp8jz

4 жыл бұрын

@@BarTalkCocktails Thanks.

I made cilantro lime shrimp thanks to u

@BarTalkCocktails

4 жыл бұрын

Sounds delightful!

Reminds me of Slurm from futurama

@BarTalkCocktails

3 жыл бұрын

Ha. Thanks for tuning in, cheers!

what's the metal stand you're using to suspend the nut milk bag - - is that a jam strainer? seems like a nice design, I'd like to find a similar one

@BarTalkCocktails

5 жыл бұрын

It is a jam strainer. A very old one that my father used when he made his homemade relish. Best relish ever! Cheers!

@gilh4221

4 жыл бұрын

Sometimes I have to use a jockstrap to suspend mine.

Bruce! I followed your recipe, It's great. What's your favorite falernum cocktail? I just made a Three Storms Flip with this and it is damn tasty.

@BarTalkCocktails

2 жыл бұрын

I don't really have a favourite falernum cocktail, but a Three Storms Flip sounds right up my alley. You can't go wrong with a silky-smooth rum flip. Everything tastes better with falernum... Cheers!

that's a jam bag. it's for making jam. they've been around for longer than hipsters have been making nut milks.

Hey Bruce, this is a recipe for Falernum #9 with the exception of the rum used, and I think you held back somewhat on the lime juice added, but I reckon you probably know that already. I was wondering if you know how this compares with John D. Taylor's Velvet Falernum. The reason I ask, is I have Smuggler's Cove tiki cocktail book, and all their recipes use that falernum, and I can't get it here. I intend to make Falernum #9, but I'm curious if I need to adjust the amount used in cocktails that call for velvet falernum. I'd really appreciate some advice. Thanks bud.

@BarTalkCocktails

3 жыл бұрын

I've never tried John D. Taylor's Velvet Falernum, so it's difficult to make a comparison. I have read that it is considered by many to be the original Falernum. However, even though it has rated 90-95 points, (Wine Enthusiast, Dec 2003) I believe freshly made will taste better. For starters, you can form it to your liking by making it sweeter, more citrusy or spicier. Whatever the direction of your palate takes you. As far as adjusting homemade Falernum in a recipe that specifically calls for John D. Taylor's Velvet Falernum, I would follow the recipe without adjusting the amounts when using homemade. Falernum should be used as an enhancement in a cocktail and is usually not meant to take the spotlight. The best you can do is to experiment until you nail it! It'll taste fantastic. Cheers!

@fattymcbastard6536

3 жыл бұрын

@@BarTalkCocktails Thanks so much for your thoughtful response!

I read to leave out the lime juice so it doesn't go moldy. So, use this in THE SEAGULL cocktail, right?

@BarTalkCocktails

Жыл бұрын

The downside to homemade falernum is it does have a limited shelf-life. But seriously, why would drinking it sooner rather than later be a bad thing? I think the lime in falernum is a crucial component that adds complexity, depth, and brightness that wouldn't be there if left out. One thought might be to freeze it in ice cube trays and use it as you need it. That way you won't have to worry about it becoming moldy.

You're so nice and funny.

@BarTalkCocktails

4 жыл бұрын

I try ☺️

When you let the rum mix sit for 24hrs does it need refrigeration or can it sit on the counter?

@BarTalkCocktails

6 жыл бұрын

Either or... Personally, I refrigerate my Falernum because my counter is usually filled with other experiments that I'm working on. With 6 oz. of rum it certainly won't spoil if it's left out for 24 hours. Keep it dark, quiet and cool like a fine wine. If you leave it on the counter you can shake it with curiosity every time you pass by. That's always fun. Always refrigerate your completed Falernum, if it lasts that long.

@jasonflanagan2757

6 жыл бұрын

Thank you so much for the response. I have been purchasing the BG Reynolds Falernum and wondered if there were alternatives that had similar spice notes as usually the websites are sold out of it. I didn't even know what it was until I tried to create a drink that called for it and my local stores didn't even carry or had heard about it! Luckily we have KZread and the internet!

Can you use raw almonds with the skin on and chop them up and leave the skin on and then cook them?

@BarTalkCocktails

3 жыл бұрын

Certainly. Removing the almond skins is not essential. You can also use pre-blanched almonds. It really a preference.

@dbasarich

3 жыл бұрын

@@BarTalkCocktails I will use the pre blanched almonds next time. I did that the first time and it came out better. Also I used coconut sugar this time (the second time) and it was not as good. The first time I used 63% Wray & Nephew white rum and it seemed like the way to go and better than the 40% but not 100% sure on that.

Instead of dry roasting the almonds and cloves, can we roast them in a 1/2+1/2 teaspoon of almond and clove oil mixture? I guess it'll retain more flavor.

@BarTalkCocktails

6 жыл бұрын

Hi Ezra. You're probably right in retaining more flavour. Be careful though, I know from experience essential oils are very strong and clove oil is especially potent. I know because I use to take it on it's own for an immune system booster. You might want to change the ratio to 1/4 clove and 3/4 almond because of how strong clove oil is. Also, almond oil smokes at 430 degrees Fahrenheit. So, you really have to watch your temperature. I've never made my Falernum syrup with the addition of almond or clove oil but, I'm sure it would add a more intense flavour. Another thought that might work well is to add the oils to the simple syrup as you shake it up. They'll simply add a fresh dimension to the over all clove/almond flavour. I might have to do some more experimenting to find out how to improve on this already great recipe. Thanks for the suggestion. I'll let you know in the future how it works out. Cheers!

@ezrakramer8672

6 жыл бұрын

BarTalk&Cocktails thanks a ton for this valuable information. You're doing a really great work, keep it up!

@kingjames4886

4 жыл бұрын

you might as well sub the raw ingredients for extracts and add them after it's cooked if you want to use them IMO.

what would you say the yield is on this?

@BarTalkCocktails

4 жыл бұрын

You should yield 2 cups maybe a bit more. Cheers!

Wow! Just discovered your channel. Great stuff and great production. Can't wait to make some of your recipes. You should post your videos on Reddit at r/cocktails - should get some good hits and I'm sure they'd enjoy them as much as I did!

@BarTalkCocktails

6 жыл бұрын

Hi Natalie glad you’ve been enjoying the show and thanks for the suggestion! Lots more new videos coming down the pipe so keep checking back. Cheers!

Could I just extract the taste by cooking it on the stove instead of drawing it out with alcohol? I need alcohol free syrups for mock tails.

@BarTalkCocktails

5 жыл бұрын

Exactly... Cook it on the stove and sub out the alcohol for water or even almond milk. Cheers!

@carljohantihkan2035

5 жыл бұрын

@@BarTalkCocktails It turned out very nicely, if any one wants to do it, I tried 3 ways and I suggest to boil the almonds and cloves, but don't add the zest or ginger until it has cooled off or else you will get a bit of bitterness from the lime. Very nice energy in the video btw, will continue watching.

WHAT IS IT USED FOR??

@BarTalkCocktails

10 ай бұрын

I used it in the zombie cocktail. It’s somewhere on this channel ha

Used regular almonds instead of blanched ones - what can go wrong?

@BarTalkCocktails

5 жыл бұрын

There's not much difference between blanched and unblanched almonds. Blanched almonds have their skin removed from the nut. Those skins contain tannins which are astringent compounds, meaning they cause a dry feeling in the mouth due to the way they react with proteins in saliva. By removing the skins, you remove the astringency and bitterness. Let me know how it works out for you. Cheers!

@boryskosek690

5 жыл бұрын

@@BarTalkCocktails Thanks for your answer :D I will let you know how unblanched almonds worked in my falernum

@kingjames4886

4 жыл бұрын

it'll be bitter...

How many grams of ginger does the recipe exactly ????

@BarTalkCocktails

6 жыл бұрын

Hey there! To be more accurate, a 3 inch piece of ginger should be about 1.5 oz. by weight or 42.5 grams. Thanks for watching! Cheers!

@BarTalkCocktails

6 жыл бұрын

If you’re into making your own syrups I’ll be airing a new syrup episode later this week! It’s a yummy one. Cheers!

Do you have a genepy recipe?

@BarTalkCocktails

4 жыл бұрын

Sorry, no, I haven't a recipe for genepy. Perhaps when life returns to normal, I'll give it a whirl. Thanks for the suggestion. Cheers!

Made this today, the 24 hour clock is ticking!

@BarTalkCocktails

4 жыл бұрын

How’d it turn out?

@trevorrose1

4 жыл бұрын

@@BarTalkCocktails it was delicious, I was shocked how good it was for how quick I was able to make it. I had to throw out about 1/4 of it because it went bad pretty quick, may leave out lime juice next batch

@BarTalkCocktails

4 жыл бұрын

Did you add a little bit of alcohol to preserve it? If not, try that next time. It’ll last longer.

@trevorrose1

4 жыл бұрын

@@BarTalkCocktails i did, kept it refrigerated and got about a week out if it

Best cannel where you wll learn real usefull tips from a real honest guy who don´t pretend to be sofisticated like mos of the (new era) fine mixologist well dressed bartenders who just recently made 21 years. experience behinde the bar. If you´re looking for real stuff you better see Bruce

@BarTalkCocktails

9 ай бұрын

Thank you!!

Is there a non alcoholic method?

@BarTalkCocktails

4 жыл бұрын

I've never made a non-alcoholic version of Falernum syrup. I know you can buy Fee Brothers West Indies Style Falernum or the Crawley’s Pure Falernum Syrup. These do not have alcohol in them. If you wanted to make your own, sub the alcohol out with a cup or so of water and simmmer on the stove. Basically, the same recipe except it's important after toasting the spices to grind them. This will help extract the flavours. You may also want to add additional spices to the mix such as allspice or nutmeg. You could use a pestle and mortar, or a food processor to grind. Add the water, sugar, lime zest and ground spices to a saucepan and bring to a simmer over medium-high heat. Simmer for one or two minutes. Once cooled, strain the infusion through a moistened cheesecloth and give it a good squeeze at the end. Add the almond extract and lime juice and give the bottle a final shake to mix. Note: Without alcohol, the shelf life might only be a week in the fridge. Have fun experimenting. Cheers!

@Hornbag77

4 жыл бұрын

@@BarTalkCocktails thank you for your thoughtful reply. I have recently discovered your channel and love your work and approach. I'm teetotal for health reasons but miss 'adult drinks' so am always on the lookout for recipes that aren't just soda or juice and grenaden. You could do a wonderful 'Temperance' series I'm sure.

@Hornbag77

4 жыл бұрын

@@BarTalkCocktailswould Citric acid powder help preserve it longer?

@BarTalkCocktails

4 жыл бұрын

Citric acid would help preserve it but, you may need to adjust the lime ratio in the recipe. Citric acid is very sour. Baking soda could help neutralize those acids. Cheers!

@BarTalkCocktails

4 жыл бұрын

A temperance series? Interesting thought...

man I can't wait 24 hours for a zombie... it's halloween! I'm takin shortcuts! besides, recipes from the 40's say it can be done in like 2 hours.

@BarTalkCocktails

4 жыл бұрын

Did you give the recipe a try?

Took forever to zest limes

@BarTalkCocktails

4 жыл бұрын

Yup but it’s worth it. Cheers!

Just get on with it

@BarTalkCocktails

2 жыл бұрын

Just skip to the 2min mark

You're Using the microplaner incorrectly. The microplayer should be on the top not on the bottom so you can see what the h*** you're doing. But I notice you keep looking at the line to see where you're at. If you're at the top of the microplayer you wouldn't have to do that.

Holy cow, this is The Nectar!

@BarTalkCocktails

5 жыл бұрын

It’s pretty damn good. Give it a try. Cheers!

@jdsedger

5 жыл бұрын

@@BarTalkCocktails Thanks to you, I have a beautiful, full bottle in my fridge. Thank you kindly for your entertaining and insightful videos.