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Falernum

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  • waljaco
    Darcy O Neil has an article on Falernum and gives a 1896 recipe which follows the traditional punch formula 1:2:3:4 -
    Message 1 of 1 , Apr 10, 2009
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      Darcy O'Neil has an article on Falernum and gives a 1896 recipe which follows the traditional punch formula 1:2:3:4 -
      http://www.artofdrink.com/2008/08/falernum.php

      In Cordial Waters I used a recipe from 'The Rum University, Rum Appreciation In The 21st Century'
      (http://www.rumuniversity.com)
      Lesson X1, page11 -

      "Featured Cocktail - Corn 'n Oil
      Corn 'n Oil is a famous Barbados drink that has Rum, Falernum and a dash of Angostura Bitters. Falernum was developed by John D.Taylor of Bridgetown, Barbados in 1890. Here are some recipes of Corn 'n Oil and if you cannot find Falernum in your neighborhood, don't worry we have the recipe as well."
      The recipe is for 30 gallons which suggests a commercial quantity!

      The name Falernum originally referred to a Roman wine from Mt Falernus. It appears then that John D Taylor used the name it to give his recipe some prestige. And the recipe source? It appears to be a variant of an Almond Shrub recipe (message 12607.) Also a 'Ponche de almendras' (almond punch) was known in the Spanish speaking colonies. Shrub comes from the Arabic 'sharab' and there is a 'sharab al loz' which is a non-alcoholic almond drink. In Iranian it is 'sharbat bil loz'.
      The milk in the recipe? Normally used as a fining, but the recipe given also has isinglass as a fining. For example Pellegrino Artusi in his 1891 cookbook has a 'Rosolio tedesco' (German Rosolio) where the milk is curdled by the lemon juice -

      749. Rosolio tedesco (Italy, 1891)

      500 ml alcohol
      500g sugar
      500ml milk
      1 lemon (juice and zest)
      1/2 vanilla pod

      Macerate for a week, filter and bottle.

      Wal
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