Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars. The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches. Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks. Try the island favorite with 2 parts aged rum, 1 part Falernum, 3 dashes Angostura and a squeeze of lime. Add to wine and orange juice for a quick, delicious Sangria. John D Taylor’s Velvet Falernum is considered by many as the original Falernum, and is today produced by famed rum distiller R.L. Seale Ltd.
Velvet Falernum is a longtime staple item of resorts and bars in Barbados, and today for its use in Tropical, Tiki and Caribbean drinks such as the Rum Swizzle, Mai Tai, Zombie, Royal Bermuda Yacht Club and the Corn n’ Oil. It is made from an infusion of spices and lime juice into sugar cane syrup and Barbados Rum.
Stir with ice:
2 oz Barbados rum
1 oz John D. Taylor’s Velvet Falernum
2 dashes Angostura Bitters
Stir with ice.
Strain into a double rocks glass.
Garnish with a lime wheel.
Shake with ice:
2 oz Hayman’s London Dry Gin
0.75 oz John D. Taylor’s Velvet Falernum
1 oz pineapple juice
0.5 oz lemon juice
Strain into a double rocks glass filled with crushed ice.
Top with 2.5 oz IPA.
Garnish with a lemon peel.