Housemade Falernum

Yield

Yield

402 ml

Prep ingredients

• 165 g White Rum
• 15 g Toasted & Sliced Almonds
• 25 Cloves
• 12 g Fresh Pressed Ginger
• 11 g Lime Peel
• 100 g Caster Sugar
• 60 ml Water
• 14 g Citric Acid

Instructions

1. Combine rum, toasted almonds, cloves, fresh ginger, and lime peels into a vacuum-seal bag or sealed jar. 2. Infuse: Cook the sealed bag sous vide at 55°C (131°F) for 2 hours, or leave at room temperature for about two days. 3. Strain: Chill the bag in an ice bath, then pour the liquid through a coffee filter to remove all solids. 4. For every 100g of the infusion, add 100g caster sugar, 60g water, and 14g citric acid. 5. Blend on low just until everything is dissolved.