Recipe for Bar Noroeste’s Delicious House Falernum

By: A.J. Rathbun | Posted August 29, 2016

Enjoy this recipe, originally created by Jonathon W. Clark

8 ounces Bacardi 151

20 cloves

10 allspice berries

85 grams freshly grated ginger

1/4 nutmeg grated

Peels from 10 limes

Rich syrup (recipe below)

1. Add everything but the syrup to a container with a lid that has a good seal. If you have a vacuum sealer, use that (which is what the bar does). Let sit 24 hours.

2. Strain the mix from step 1 through a fine strainer, into another good container. Add the rich syrup, and let sit for at least a few hours, or overnight.

A Note: If you don’t have a vacuum sealer, you may want to let the items in step 1 sit a little longer. Just taste to make sure the spice notes are coming out.

For the Rich Syrup

At Bar Noroeste, they use a corn husk stock for the water portion in this recipe. If you have a lot of corn husks, great! Make the stock by boiling the husks in water; cool slightly before you make simple syrup. But if not, regular simple syrup will work dandy.

2 cups sugar 283 grams

1 cup water (or corn husk water, see above)

1. Combine sugar and water on the stovetop in a medium-sized saucepan, over a medium heat. Bring the mix up to a low boil, stirring regularly. Cook until the sugar is completely dissolved, and then let simmer a few more minutes.

2. Remove from heat, and let cool completely in the pan, and then either add to the above recipe, or store until needed in a jar with a good lid.