For a latest undertaking, I analyzed a whole lot of tiki recipes from each the “golden period” and fashionable instances, together with these in Minimalist Tiki, Smuggler’s Cove, Tropical Customary, Tiki: Fashionable Tropical Cocktails, and, after all, Jeff Berry’s books.

The largest hurdle for my evaluation was the completely different names for a similar ingredient. In a couple of circumstances, the issue was reversed, i.e., the identical identify used for various substances. The latter is as we speak’s matter. Extra particularly, falernum — a staple ingredient in lots of basic and fashionable recipes.

Earlier than the 21^st-century Tiki Revival, you could possibly moderately assume that falernum meant the low-strength, frivolously flavored liqueur from Barbados; John D. Taylor is the canonical instance as we speak. However because the Tiki Revival gained steam, bartenders began making liqueurs that differed dramatically from Barbados-made falernum, however nonetheless known as them falernum. These liqueurs have a far spicier taste and alcoholic punch to them. The distinction is massive sufficient that the 2 kinds will not be interchangeable in a recipe calling for “falernum.”

Till now, I’d handwaved previous this disconnect. However after analyzing the substances of a whole lot of recipes, I needed to confront the subject head-on. First, I needed to validate what I believed about falernum, which meant digging into long-past and newer historical past.

A (Too Transient) Historical past of Falernum

Two millennia earlier than the Caribbean-made falernum liqueur was first made, falernian (Latin: falernum) referred to a powerful white wine standard within the Roman period. This might be of little be aware if wine falernum didn’t proceed to seem in scholarly books properly previous the time when Caribbean falernum appeared. The upshot is that researching falernum in digital archives requires further effort to find out which falernum a e-book refers to.

An early reference to what’s very doubtless Barbados-made falernum comes from a discover in a 1787 Barbados newspaper: [i]

RULES-to be noticed by those that come to Bathe and drink the Waters on the BARBADOS SPA… The dinner at all times recent, and the appetites of the sick consulted, with Madeira or port wine, (1 bottle for each two) in addition to punch and falernum.

By the primary decade of the 1800s, references to falernum liqueur in Barbados newspapers had been commonplace.

An early itemizing of falernum’s substances seems in an1866 e-book about British Guiana:[ii]

Falernum, or drink of contradictions. —Falernum is made in the identical method, and accommodates the identical substances, in the identical proportions, as shrub; with the addition of 4 gallons of water to each three gallons of rum. The proportions are thus—one, two, three, and 4.

Of lime-juice one, to make it bitter
Of sugar two, to make it candy;
Three of rum, to make it sturdy;
Of water 4, to make it weak.

Falernum was at one time a typical and favorite beverage with Europeans in Guiana…

It’s possible you’ll acknowledge the Caribbean rhyme, “One in all bitter, two of candy, three of sturdy, and 4 of weak.” The identical bitter/candy/sturdy/weak elements seem in an 1896 newspaper article that additionally brings almonds into the combination:

One pint of bitter, that’s, lime juice (or lemon juice); two pints of candy, that’s, of sugar; three pints of sturdy, that’s rum (the very best you may get); 4 pints of weak, that’s, water. Taste the concoction with bitter almonds. Let It stand in a cask for every week or so, then pour off in bottles.[iii]

Of be aware earlier than urgent on — whereas falernum is intently related to Barbados, it was additionally made elsewhere within the Caribbean. Documented examples in different colonies embrace:

20^th Century Falernum

The few historic paperwork describing falernum’s substances sometimes point out simply rum, lime, sugar, and typically almonds. Successfully, a lime/almond liqueur. Nevertheless, a report from 1910 hints at extra occurring:

Falernum—Rum, lime juice and sugar are the important substances, with varied flavouring supplies.

What these flavoring supplies are isn’t disclosed, but it surely’s honest to imagine that anybody making falernum had their secret recipe utilizing native substances. Alternatively, if everybody had been utilizing a typical spice like clove or ginger, it might be odd to not point out it.

A narrative concerning the Barbados agency of Johnson and Redman within the Crimson Guide of the West Indies (1922) doesn’t point out every other substances, however there have been any, assured readers they wouldn’t trigger bodily hurt:

…the well-known Falernum of Barbados. That glorious beverage is made by Messrs. Johnson and Redman from pure native lime-juice, sugar, and rum, and accommodates no chemical substances, nor substances injurious to the system.

A 1962 British newspaper story notes herbs and flowers in Mount Homosexual’s falernum:[viii]

One other importation by the identical agency from Barbados is Falernum, which is described as an Alcoholic Cordial made out of distilled sugar-cane syrup, flavoured with almond and lime and the essence of varied herbs and flowers indigenous in Barbados.

Barbados Falernum

For a lot of the 20^th century, many Barbados retailers who offered rum additionally had a home model falernum. As consolidation swept by means of the Barbados rum trade, many falernum manufacturers modified palms and/or had been discontinued. The Mount Homosexual falernum talked about above is one such instance.

The traditionally indispensable e-book Rum, Yesterday and At this time says this about one of many survivors:

A weaker ‘Liqueur Falernum’ consisted of impartial spirit, lime juice, sugar syrup and almond essence, and when combined with rum and ice was often called ‘Corn and Oil’, which may very well be purchased made up in bottles beneath that name-John D Taylor’s ‘Corn n’Oil’, a Conventional Mix of Previous Barbados Rums and John D Taylor’s Velvet Falernum. [ix]

As a private be aware on the above, the substances listed match the flavors I understand in John D. Taylor falernum.

In 1993, R.L. Seale & Co. acquired the John D. Taylor (JDT) model and changed its home model falernum with the John D. Taylor recipe.[x] The opposite commercially made Barbados falernum is Cockspur’s, made on the West Indies Rum Distillery, per my understanding. Sadly, it isn’t extensively accessible exterior of Barbados.

Each the JDT and Cockspur falernums are bottled at 11% ABV. I discover the Cockspur a contact extra flavorful, though each reside on the delicate finish of the flavour spectrum. And in the event that they embrace ginger, clove or one thing related of their recipes, my palette doesn’t readily detect them.

Enter the Revival

When first coming into a tradition, it’s arduous to know what “tribal information” is historic historical past and what’s a latest growth. Such was the case for me with falernum once I first fell down the tiki rabbit gap. Recipes for house-made falernum with clove, ginger, and a wholesome dose of unaged Jamaican rum had been well-circulated inside the group, and I used to be in no place to query it.

However as time handed, I seen that these recipes, whereas undeniably scrumptious, had been noticeably completely different from Velvet Falernum, not solely of their taste profile but in addition of their alcoholic power. Within the grand scheme of issues, it wasn’t a urgent situation till I began assembling recipes from dozens of bartenders for Minimalist Tiki. I misplaced monitor of how usually I needed to ask a recipe creator, “Which sort of falernum do you imply?”

How did this ingredient divergence occur? Was it a easy mistake or one thing deliberate? Right here’s an abbreviated timeline of what I discovered:

Across the flip of the 21^st century, Dale Degroff (King Cocktail) and Ted Haigh (Dr. Cocktail), early pioneers within the craft cocktail motion, couldn’t get Barbadian falernum any longer, so began in search of another. Circa 2002, Haigh satisfied Charge Brothers to bottle a falernum syrup.

In early 2003, DeGroff printed a recipe for Velvet Falernum syrup on the eGullet discussion board:

10 Limes
10 Cloves
1/4 tsp almond extract
1 l white rum

Zest the ten limes, reserve the zested limes for juicing for the Flaming Orange Gully. Marinate first three substances within the rum for twenty-four hours. Pressure and bottle the rum. Retailer in a cool place. To make syrup, add 8 oz. of rum marinade to 1 quart of straightforward syrup (2 elements water to 1 half sugar). Regulate to style.

The fascinating a part of this recipe is the clove. No matter whether or not both of the Barbadian falernums makes use of clove or one thing related, DeGroff’s recipe brings clove a lot nearer to the entrance of the stage.

In 2005, Paul Clarke (present Editor-in-Chief of Imbibe Journal) began a collection of posts about falernum on his Cocktail Chronicles weblog. Clarke later famous that he was impressed by the early eGullet posts and made a number of recipe iterations, notably Falernum #8, #9, and #10. Of explicit curiosity right here is that Clarke’s first article notes, “First, I’d introduce a little bit of ginger to the combination, to present it just a little extra zing…”

Was this the place ginger entered into fashionable falernum recipes? (Inquiries have been made.) Regardless, these posts, together with different posts from Kaiser Penguin and others, kicked off a wave of bartenders and fans making their very own falernum—if that’s what we must always name it. Even yours actually shared their falernum recipe.

For anybody needing extra backstory on the story of falernum’s ascendance within the craft cocktail revolution, see Bob Simonson’s Paradise Discovered article in PUNCH.

Industrial Falernum in Fashionable Instances

Given the curiosity in tiki cocktails and their sometimes-obscure substances, it’s not stunning that industrial falernum liqueurs like Bitter Reality and Maggie’s Farm got here to market. Their widespread denominator is that all of them pack rather more taste and alcoholic power than Barbados-made falernums.

• Bitter Reality Golden Falernum is bottled at 18% ABV.
• Maggie’s Farm Falernum is bottled at 25% ABV — twice the Barbadian falernums.
• Brovo’s Fortunate Falernum is available in at 35% ABV — 3X stronger than Barbados falernums

Throughout a latest journey to Marseille I even encountered a French-made falernum, Le Merveilleux, from Maison Ferroni. It makes use of three varieties of rums from Trinidad, Guyana, and Mauritius (cane juice), that are aged for 12 months. The spices embrace orange peel, lemons, ginger, cloves, cinnamon, vanilla, star anise, and roasted almonds. Naturally, I introduced a bottle residence with me.

The newest addition to the industrial falernum household is from Avua Cachaça. It’s made by the identical distillery in Brazil that makes Avua cachaça and is bottled at 22% ABV. Quite than rum, the bottom spirit is cachaça; each unaged and Amburana-aged cachaça are used. I and others who’ve tasted it agree that the flavors are sturdy vacation spice and citrus to a lesser quantity. We additionally agree that it’s very completely different than Barbados-made falernum.

For the sake of completeness, it’s value mentioning that there are additionally many industrial non-alcoholic falernum syrups from manufacturers like Liquid Alchemist, BG Reynolds, Latitude 29, Charge Brothers, Monin, and lots of others. Whereas they’ll undoubtedly carry welcome flavors to cocktails, they’re out of scope for this dialogue; the main target right here is falernum liqueur.

What Shall We Name Them?

You may ask if all this actually issues. It’s simply cocktails, in any case. Proper?

I disagree.

The care that as we speak’s top-tier bartenders use when crafting recipes extends to the substances used. Simply as Bacardi Superior can’t be subbed for Jamaican rum in a reputable Mai Tai, the identical is true for “modifier” substances like falernum.

Each basic Barbadian-style falernum and its higher-octane derivatives are present in well-stocked again bars as we speak. Nevertheless, we may and will deal with them as completely different substances with distinct names. The problem is persuading folks to undertake an altered nomenclature. We’ve seen this firsthand when encouraging folks to make use of higher rum descriptors than white, gold, and darkish.

I could also be tilting at a windmill, however I believe recipe creators ought to use extra descriptive phrases to point which kind of falernum to make use of. Listed below are my present ideas on naming:

For falernums made in as we speak’s Barbados type, e.g., John D. Tayler, I suggest “Traditional Falernum” or “Barbadian Falernum.”

For the brasher, bolder falernums, how about “Fashionable Falernum,” “Spicy falernum,” or maybe “Tiki-style Falernum”?

Received higher concepts? Share them within the feedback!

Assorted Notes

• The agency of Peter Desnoes & Son was a predecessor to Desnoes & Geddes, aka D&G, finest recognized for making Crimson Stripe beer. In 1999, Wray & Nephew bought D&G’s wine and spirits division.
• Johnson and Redman had been Barbadian retailers in the course of the 19^th and 20^th centuries. Their legacy lives on as we speak by way of Stades J&R White Rum, nonetheless offered on the island.
• R.L. Seale & Co. bought the property of Arthur Alleyne in 1993, which included the John D. Taylor model. The falernum was first exported to the US circa 2000 however didn’t obtain widespread distribution till 2008, when Haus Alpenz took over its importation.
• The eGullet boards predate social media and are an unbelievable report of the craft cocktail renaissance. Lots of as we speak’s family cocktail and spirits-related names frequently exchanged ideas on eGullet.

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[i]  Barbados Mercury, August 7, 1787

[ii] British Guiana: Being Notes on a Few of Its Pure Productions, Industrial Occupations, and Social Establishments, Robert Duff, 1866

[iii] The Cleveland Chief, August 2, 1896

[iv] British Guiana: Being Notes

[v] Reviews on the Colonial Sections of the Exhibition, H. Trueman Wooden, 1887

[vi] A Fortnightly Assessment of the Imperial Division of Agriculture for the West Indies, 1905

[vii] Bulletin of the Imperial Institute, Quantity 8, 1910

[viii] Good Residing, The Sphere, July 7, 1962

[ix] Rum Yesterday and At this time, Hugh Barty-King & Anton Massel, 1982

[x] Paradise Discovered, PUNCH, Robert Simonson, https://punchdrink.com/articles/paradise-found-velvet-falernum-tiki-cocktails/