Table of Contents
The No Name Drinks post is an ever-updating collection of ideas and recipes I created over the years. Some I already made, and some I didn’t have time to make. I arranged the recipes based on the primary liquor, such as brandy, gin, whiskey, rum, sake, etc.
For any syrup recipes not posted here, check this post.
Brandy Recipes
Lux Sidecar
1½ oz Cognac VSOP
½ oz Cointreau
½ oz fresh lemon juice
¼ simple syrup (1:1)
Three orange peels
Five green cardamom pods – cracked
Muddle orange peels, cardamom, and simple syrup. Add ice and the rest of the ingredients.
Shake hard for 10-15 seconds, then double-strain into a chilled cocktail glass.
Note: Long drink
Strain into a glass filled with ice. Top with sparkling water. Garnish with a mint sprig – Smack It! – to release the flavour.
Cognac Grand Marnier Yuzu and Szechuan Peppercorn
1½ oz cognac
½ Grand Marnier
½ oz yuzu juice
¾ oz Szechuan peppercorn syrup*
¾ stalk-cut lemongrass
Muddle lemongrass and syrup. Add the rest and shake with ice. Double strain into a chilled cocktail glass.
Note: Szechuan peppercorn syrup
Combine:
¼ cup black, lightly cracked Szechuan/Sichuan peppercorns
1 cup of boiling water
One cup sugar – stir until dissolved.
Steep for 24 hours before straining out the peppercorns
Gin Recipes
Gin and Ginger
1½ oz gin
½ oz Domaine de Canton
½ oz apricot brandy
½ oz fresh lemon juice
½ oz simple syrup
Shake well with ice. Strain into a chilled cocktail glass.
Gin Campari and Grapefruit
1½ oz gin
½ oz Campari
6 raspberries
½ oz Yuzu syrup
1 oz grapefruit juice
Muddle raspberries with yuzu syrup. Add the rest and shake with ice. Double strain into a chilled cocktail glass.
For long drinks, pour over ice and top with soda water. Squeeze tangerine or orange twist on top.
Gin Aperol Yuzu
1½ oz gin
½ Aperol
½ oz yuzu juice
¾ oz Szechuan peppercorn syrup*
¾ stalk-cut lemongrass
Muddle lemongrass and syrup. Add the rest and shake with ice. Double strain into a chilled cocktail glass.
Note: Szechuan peppercorn syrup
Combine:
¼ cup black, lightly cracked Szechuan/Sichuan peppercorns
1 cup of boiling water
One cup sugar – stir until dissolved.
Steep for 24 hours before straining out the peppercorns.
Gin Soju and Yuzu
1¼ oz gin
½ oz soju
½ oz yuzu syrup
¼ oz fresh lemon juice
6 raspberries
Two dashes of grapefruit bitters
Muddle raspberries with lemon juice and yuzu syrup. Add the rest and shake with ice.
Double strain into a chilled cocktail glass. For a long drink, strain over ice and top with soda water.
Garnish with mint.
Rum Based Recipes
Malibu Bay
3/4 oz Rum
1/4 oz Malibu
1 oz pineapple juice
1 oz Mango juice
splash of lemon juice
splash of grenadine
Shake and strain into a Martini glass. Garnish with cherry or pineapple, if available.
For tall drinks, increase the juice to 1 1/2 oz each.
Blue Mango
1/2 oz white Bacardi
1/2 oz Blue Curacao
1 1/2 oz Mango juice
Splash of lemon juice
Shake and strain into a Martini glass
Rum Banana Lychee
1½ oz rum
½ oz banana liqueur
½ oz coconut milk
½ oz mango juice
1 ½ oz Lychee juice
Shake and strain into a Tiki glass on ice.
Rum Mastic and Cherries
1½ oz rum
¾ oz creme de cacao
¼ oz sour cherry syrup
1 tsp mastic sugar
½ stalk of lemongrass
dash of chocolate bitters
Muddle lemongrass, sour cherry syrup, and mastic sugar. Add rum and cacao and shake well with ice—double strain into a chilled cocktail glass. Add a dash of bitters on top.
Note: Mastic sugar
Put the mastic in the freezer for 20 minutes. Mix the mastic with two tablespoons of sugar in a spice grinder or a pestle and mortar.
It needs to be crushed in a powder-like texture.
Rum Passion
1½ oz rum
½ Malibu mango
½ oz Malibu coconut
¾ oz Guava
2 oz Passion fruit
Shake and strain into a Tiki or Collins glass on ice.
Lilikoi
1 ½ oz Rum
½ oz Banana liqueur
½ oz Lilikoi syrup – Passion fruit syrup*
¼ oz lime juice
¾ oz Guava juice
One ¼ oz Pineapple juice
Shake and strain into a Tiki glass- – hollowed-out pineapple on ice.
Garnish with a pineapple wedge and an orchid.
*Lilikoi syrup
Ingredients:
Four ripe passion fruit
1/2 cup water
1/2 cup sugar
Instructions:
1. In a small saucepan, bring water and sugar to a boil. Stir until the sugar is dissolved, then remove from heat.
2. Cut the passion fruit in half and scoop the seeds and the pulp into the simple syrup. Stir and let the passion fruit steep in the simple syrup for about 2 hours.
3. Place a fine-mesh sieve over a glass measuring cup and pour the contents of the saucepan through the sieve. Do not press on the seeds — you want the simple syrup to be clear; if you press, it can become cloudy.
4. Refrigerate.
Simple syrup will last up to two weeks refrigerated. If you are interested in more syrup recipes, check this link.
Adapted from https://www.garlicandzest.com/passion-fruit-syrup/
Hpnotizer
1 oz Hpnotiq
½ oz Banana liqueur
½ oz Malibu mango
½ oz Passion fruit
2 oz Pineapple juice
Splash of grenadine
Shake and strain on ice into a tall glass.
Whisky/Whiskey Recipes
Bourbon Applejack and Figs
1½ oz bourbon – infused with figs*
¾ oz banana liqueur
½ oz Applejack
½ oz lemongrass peppercorn syrup
dash of chocolate bitters
Stir everything with ice for about 15-20 sec. Strain into a chilled cocktail glass.
Note: Lemongrass-peppercorn syrup
16 gr – 2-3 lemongrass stalks -approx.
¼ cup black, lightly cracked peppercorns
Chop the lemongrass, not the green top.
Add the peppercorn. Place on stove over medium heat till reduced by half.
Add sugar equal to the same amount of the infused water. Steep for 6-8 hours before straining. Refrigerate.
*Bourbon infusion – posted below is the Bourbon Chocolate Strawberry recipe.
Bourbon Caramel Peppercorn
1½ oz Whiskey
¾ oz butterscotch
¾ oz Szechuan peppercorn syrup
½ oz stick chopped lemongrass
chocolate bitters
Muddle syrup with lemongrass, add the rest and shake with ice—double strain into a chilled cocktail glass.
Note: I made another version by adding 1¼ oz of Lychee juice and serving it in an ice-filled glass. I might reduce the syrup to ½ oz.
Szechuan Syrup
Combine:
¼ cup black, lightly cracked Szechuan/Sichuan peppercorns
1 cup of boiling water
1 cup sugar – stir until dissolved
Steep for 24 hours before straining out the peppercorns
Bourbon Chocolate and Raisins
1 ½ oz bourbon
¾ oz creme de cacao
½ oz applejack
½ oz tamarind syrup
½ stalk chopped lemongrass
Muddle lemongrass with syrup. Add the rest and shake with ice—double strain into a chilled cocktail glass.
Note: tamarind is also known as Indian date.
Bourbon Chocolate Strawberry
1 ½ oz fig-infused bourbon*
¾ oz creme de cacao
½ oz Szechuan peppercorn syrup
½ stick lemongrass
4 fresh strawberries
dash of chocolate bitters
Muddle lemongrass with syrup, add strawberries, and muddle again. Add the strawberries and muddle only once if lemongrass peppercorn syrup is used.
Add the rest and shake well—double strain over ice. Garnish with lemongrass and/or strawberry.
Note: Fig-infused bourbon can be done in two ways.
1 cup dried mission figs, halved
One bottle of bourbon
Combine figs and bourbon in a container with a tight lid. Keep for 10-14 days in a dark, cool place. Shake lightly from time to time. Taste after the 10th day. Double strain using a coffee filter or fine mesh.
*Bourbon infusion – I used the nitrogen cavitation technique with an iSi canister and one N20 cartridge
1. Cut a few figs into smaller pieces, put them in the creamer
2. Add also 4-5 oz bourbon
3. Charge with 1 N20 charger for 500 ml creamer, and shake for 1 min
4. Let it rest. The infusion will be done in about 3 min
5. Slowly disperse it in a vessel
6. Let it rest for 5 min for the flavour to develop fully
7. Double strain it, I used cheesecloth
8. The bourbon has a smooth taste with an aftertaste of figs
Bourbon Date
1½ oz bourbon – infused with dates*
¾ oz butterscotch
½ oz pink peppercorn syrup
½ stalk chopped lemongrass
3 strawberries
dash of chocolate bitters or bitters of choice
Muddle the lemongrass syrup in a bowl, add the strawberries, and muddle again. Add the rest and shake with ice. Double strain into a chilled cocktail glass or over crushed ice. Garnish with a small lemongrass stalk.
Note: Bourbon infused with dates. I used the nitrogen cavitation technique. Instead of figs, use dates.
It is similar to the previous Bourbon Chocolate Strawberry cocktail.
Cardamom Fizz
2 oz Bourbon
½ oz cardamom syrup
1 oz fresh lemon juice
Splash of Butterscotch
Sparkling water
Pour the Butterscotch into a chilled cocktail glass, swirl it, and toss it away before pouring it into the drink.
Combine whisky, cardamom syrup, and lemon juice and shake with ice. Strain and pour in the butterscotch-rinsed glass.
Top with sparkling water. Squeeze a lemon peel on top of the drink.
Note: Cardamom syrup
Chocolate & Orange
1 ½ oz whisky
½ oz Wh. Creme de cacao
½ oz Navan
½ oz fresh lemon juice
½ oz simple syrup
1 ½ Orange juice
Shake with ice and strain into an ice-filled glass.
Note: It tastes good but is a bit sweet.
Grand Whisky
2 oz whisky
1 oz Grand Marnier
¾ oz lemon juice
2 oz mango-pineapple juice
Shake with ice and strain into an ice-filled tall glass.
Rye whiskey Ginger and Yuzu
1½ oz rye whiskey
½ oz Aperol
½ oz yuzu syrup
¼ oz fresh lemon juice
1 ½ inch cut fresh ginger
Muddle ginger, yuzu, and lemon juice. Add the rest and shake with ice—double strain into a chilled cocktail glass. Squeeze a lemon peel on top.
Note: I made the same with vodka.**
Scotch and Ginger
1 ½ oz single malt scotch
¾ oz ginger syrup
1 ½ oz smoked tea
½ stalk chopped lemongrass
Muddle lemongrass with ginger syrup. Add the rest and shake with ice—double strain into a chilled cocktail glass.
I made this drink with Zubrowka Bison Grass vodka as well.
Note: Smoked tea
Add 2 Lapsang souchong tea bags to 1 to 1½ cups of boiling water. Steep for 5-7 minutes, then remove the tea bags and refrigerate.
Ginger syrup
2 cups sugar
1 cup of water
1-inch piece of peeled ginger root
½ lime – peeled and squeezed, keep the green peeled skin
Combine water and finely chopped ginger in a small saucepan over high heat, stirring constantly.
Allow mixture to boil and reduce heat to low. Add the lime peels and the juice.
Simmer for about an hour, stirring occasionally. Let the ginger cool and strain out.
It will be kept refrigerated for up to 2 weeks.
Spicy Chocolate Bourbon
1 ½ oz bourbon
¾ oz creme de cacao
½ oz Calvados
½ oz Szechuan peppercorn syrup
½ stick of lemongrass
dash of chocolate bitters
Muddle lemongrass with syrup, add the rest and shake with ice.
Double strain into a chilled cocktail glass / or over ice and garnish with a lemongrass stick.
Note: Szechuan peppercorn syrup
Combine:
¼ cup black, lightly cracked Szechuan/Sichuan peppercorns
1 cup of boiling water
1 cup sugar – stir until dissolved.
Steep for 24 hours before straining out the peppercorns
Whiskey Mint Cardamom
1 ½ oz whiskey**
½ oz cherry brandy
¾ oz mint syrup
½ oz fresh lemon juice
4 cardamom pods
2 dashes of Peychaud’s whiskey barrel bitters
Soda water
Instructions:
Muddle the cardamom, mint syrup, and lemon juice in a mixing glass. Add whisky and cherry brandy.
Shake with ice and double strain into an ice-filled Collins glass. Top with soda water. Add a couple of dashes of bitters.
Note: Mint Syrup
One bunch mint
2 cups sugar
1 cup water
Place all ingredients in a small saucepan and stir to combine. Bring to a gentle boil over medium-high heat.
Reduce the heat and simmer until the sugar is completely dissolved and the syrup slightly thickens about 5 minutes.
Remove from the heat and let cool. Steep the mint for 6-8 minutes. When cool, remove the mint with a fine-mesh sieve. If a more pronounced mint flavour is needed, keep the mint in the simple syrup for 6- 8 hours.
Transfer the syrup to a container with a tight-fitting lid, cover, and refrigerate until ready to use.
Whiskey Spicy Sour – Manhattan sour
1 ½ oz whiskey
½ oz Lillet Blanc
2 dashes of Peychaud’s Bitters
2 dashes of Chipotle Tabasco sauce
½ oz fresh lemon juice
½ oz simple syrup
Shake with ice and strain into a chilled cocktail glass. Squeeze a lemon peel on top.
Vodka Recipes
X-Rated Fusion Liqueur Recipes
1 oz vodka
¾ oz X-rated liqueur
½ oz Lychee liqueur
2 oz pineapple juice
Shake and strain on ice. Garnish with hibiscus flower with lychee fruit in the middle.
X-Rated Banana
1 oz vodka
¾ oz X-Rated liqueur
½ oz Banana liqueur
2 oz pineapple juice
Shake and strain on ice. Garnish with hibiscus flower with lychee fruit in the middle.
X-Rated Tropics
¾ oz X_Rated liqueur
¾ Lychee liqueur
Top with champagne/sparkling wine
Place a hibiscus flower on the bottom of the glass. Chill the liqueurs with ice before pouring them into the champagne glass.
Campari Vanilla
1 oz vanilla vodka
1 oz X-Rated liqueur
¾ oz Campari
Splash of Soda water
Stir with ice everything except the soda. Strain into a glass on ice.
Top with soda water. Garnish with tangerine zest, rim the glass and squeeze it before doping it into the drink.
X-Rated Mojito
1 oz Raspberry vodka
¾ oz X-Rated liqueur
8 mint leaves
4 quartets of Meyer’s lemons
1 tbsp of brown sugar
Soda water
Muddle mint leaves, sugar, and lemons. Add X-Rated and vodka. Stir with ice for about 15-20 seconds, or use the Roll method to mix it.
Don’t shake; it will break the mint, releasing a slightly bitter flavour into the drink.
If you muddle the drink in a glass, stir, add some more ice, top with cranberry juice and soda water. Stir slowly again.
Using the Roll method, strain over ice in a Collins glass and top with cranberry* and soda water. Stir gently.
Garnish with mint.
*Cranberry juice is optional.
Caribbean Martini
1 ½ oz vodka
½ oz Banana liqueur
¾ oz Passion fruit juice
1 ½ oz Pineapple juice
½ oz Chambord
Shake everything with ice, except the Chambord, and strain on ice. Float the Chambord on top. Garnish with a pineapple wedge and an orchid or an edible flower.
Banana Mango
3/4 oz vodka – Strawberry
1/4 oz Banana liqueur
1 1/2 oz pineapple juice
3/4 oz of mango juice
Shake and strain into a Martini glass.
Raspberries, Pineapple, and …
1 oz vodka **
½ oz Grand Marnier
½ oz Banana liqueur
2 oz pineapple juice
6-8 raspberries
Muddle the raspberries with a little bit of pineapple juice. Add the rest and shake for 15 seconds—double strain into a tall glass filled with ice.
Grand Mojito
1 oz vodka **
½ oz Grand Marnier
½ oz White Creme de Cacao
2 oz pineapple juice
6-8 raspberries
6-8 mint leaves
Muddle the raspberries and the mint with a little bit of pineapple juice. Add the rest and shake for 15 seconds. Double strain into a tall glass filled with ice. Optional – top with soda water. Garnish with mint and berries.
Peachy Morning
1 oz vodka
½ oz peach schnapps
½ oz banana liqueur
1 ½ oz pineapple juice
Shake with ice and strain into a cocktail or ice-filled tall glass. Top with sparkling water. Garnish with a pineapple wedge.
Vodka Aperol and Yuzu
1¼ oz vodka
¼ oz Averna
½ oz Aperol
¾ oz yuzu syrup
Stir with ice for 15-20 sec. Strain into a chilled cocktail glass. Garnish with kumquat peel.
Vodka Spicy Sour
1½ oz vodka
½ oz yuzu juice
¾ oz Szechuan peppercorn syrup*
¾ stalk-cut lemongrass
Muddle lemongrass and syrup. Add the rest and shake with ice. Double strain into a chilled cocktail glass.
Note: Szechuan peppercorn syrup
Combine:
¼ cup black, lightly cracked Szechuan/Sichuan peppercorns
1 cup of boiling water
1 cup sugar – stir until dissolved.
Steep for 24 hours before straining out the peppercorns.
Żubrówka Bison Grass Vodka with Yuzu and Mango**
1½ oz Żubrówka
½ oz banana liqueur
½ oz Yuzu juice
¼ oz lemon juice
½ oz pink peppercorn syrup
1¼ oz Mango juice
Shake with ice. Strain into a tall ice-filled glass. Garnish with an orange or tangerine peel.
Żubrówka Bison Grass Vodka with Yuzu and Bitters
1½ oz Żubrówka vodka
¾ oz Lillet Blanc
¾ oz yuzu juice
2 dashes of orange bitters
Shake with ice and strain into a chilled cocktail glass. Squeeze a tangerine peel on top.
Żubrówka Bison Grass Vodka with Real Yuzu fruit
1½ oz Żubrówka vodka
½ oz Aperol
½ yuzu fruit
12 blueberries
½ oz simple syrup
¼ oz lime juice
Muddle yuzu fruit, blueberries, simple syrup, and lime juice. Add the rest and hard shake with ice. Strain over crushed ice. Top with a splash of soda water – optional.
Garnish with yuzu peel, or squeeze and discard.
Notes:
Taste—It has a nice yuzu aroma, sweet to dry, with a hint of light bitterness. Yuzu peel has an additional citrus aroma, which is missing from yuzu juice and yuzu marmalade.
I made one with 1/2 tsp of Korean yuzu-marmalade mixed with peppercorn syrup instead of the real fruit – the yuzu flavour is not that pronounced but still recognizable. Not too sweet.
Sake
East-West
¾ oz sake
¾ oz apricot brandy
½ oz lemon juice
2 splashes of grenadine
1 ½ oz lychee juice
Top with Passion fruit foam*
Shake with ice everything except the foam. Strain into a chilled cocktail glass. Top with foam.
Passion fruit foam
9 oz Passion fruit juice
5 oz Mango juice
¾ oz grenadine
2.6 g gelatin or 2.1 g Xanthan gum – if using instead of gelatin.
Mix everything except gelatin. Hydrate gelatin in ¼ of the mix for 1 min. Heat it to no more than 55°-60° C and stir it slowly at the same time for about 2 minutes. Mix with the rest of the liquid, strain, and let it cool down. Pour in the cream whipper or leave it in the fridge when needed.
If jellified, stir before pouring into the canister, and charge with an N2O cartridge, usually 1 cartridge per 0.5 L canister. Check the instructions of the cream whipper manufacturer. Shake well.
Double the ingredients if using a 1 L canister.
Ice Geisha
1 oz Ice wine**
¾ oz sake
¼ oz lemon juice
1 ½ oz Mango juice
Splash of grenadine
Top with lychee foam
Lychee foam
12 oz Lychee juice
0.5% Xanthan gum – of the total amount
Blend using an immersion blender. Let it sit in the fridge for several hours to eliminate the air bubbles. Pour it into the cream whipper and charge it with one N20 cartridge for a 0.5L canister.
Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam immediately, getting proper foam will take at least 10-15 minutes.
Garnish with Star fruit.
Fuji Sunrise
¾ oz sake**
¾ oz apricot brandy
¾ cherry brandy
½ oz lemon juice
1 ½ pineapple juice – optional. It tastes stronger without the added juice.
Splash of grenadine
Shake everything with ice except grenadine and foam—strain into a chilled cocktail glass. Slowly pour and stir grenadine to create the sunrise effect on the bottom of the glass.
Top with Lychee Passion fruit foam.
Lychee Passion fruit foam
10 oz Lychee juice
5 oz Passion fruit foam
0.5% Xanthan gum – of the total amount
Blend using an immersion blender. Let it sit in the fridge for several hours to eliminate the air bubbles. Pour it into the cream whipper and charge it with one N20 cartridge for a 0.5L canister.
Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam immediately, getting proper foam will take at least 10-15 minutes.
Tokyo Colada
¾ oz sake
¾ oz Malibu mango
2 oz Pineapple juice
Top with Coconut foam. Drizzle grenadine on top of the foam.
Coconut foam
15 oz Coconut syrup*
0.6 % g gelatin
Hydrate gelatin in ¼ of the mix for 1 min. Heat it to no more than 55°-60° C and stir it slowly at the same time for about 2 minutes. Mix with the rest of the liquid, strain, and let it cool down. Pour in the cream whipper or leave it in the fridge when needed. If jellified, stir before pouring into the canister, and charge with an N2O cartridge, usually 1 cartridge per 0.5 L canister. Check the instructions of the cream whipper manufacturer. Shake well.
Coconut syrup
1 cup Sugar
1 cup Water
1 cup Coconut flakes
Toast coconut in a pan on low heat until golden brown. Add toasted coconut to a saucepan with water and bring to a boil. Turn the heat on low, add the sugar and simmer until the sugar is dissolved. Remove from heat, calm, and fine strain. Store in an air-tight container in the fridge.
Coconut syrup 2
2/3 cup of condensed cream
2/3 cup condensed milk
1 cup coconut flakes
Add toasted coconut to a saucepan with coconut cream and the condensed milk and cook on medium heat, stirring often for about 10 min. Put on a side and mix well. Fine strain the syrup to remove any remaining coconut flakes.
To make the foam, pour the syrup into a cream whipper, charge it, shake it a few times, and put it in the fridge for 2-4 hours before using it.
Syrup 2 adapted from Lyuba Brook recipe; https://www.willcookforsmiles.com/homemade-coconut-syrup/#wprm-recipe-container-17430
Raspberry Lychee
1 oz Sake
¾ oz Chambord or Raspberry sour puss
1½ oz Mango juice
Top with Raspberry Lychee foam*
Shake Chambord, lychee, and mango juice with ice. Strain and top the foam.
Raspberry Lychee foam:
14 oz Lychee juice
2 oz Raspberry liqueur or Raspberry sour puss
¾ oz Pomegranate juice – Grenadine
2 .7 gr. Xanthan Gum
Blend using an immersion blender. Fine strain it. Let it sit in the fridge for several hours to eliminate the air bubbles. Pour it into the iSi-type canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam immediately, getting proper foam will take at least 10-15 minutes.
Drinks with Foam
Some drinks were initially made with Passion fruit foam; if one chooses not to use foam, substitute with actual juice/liquid or any other preferred flavour. Several drinks call for Falernum syrup; the recipe is right after the Passion Foam; check the Syrup post for more recipes.
PASSION FOAM
8 oz Passion fruit
4 oz Mango juice
1 oz grenadine
2.6 g gelatin
Mix everything except gelatin. Hydrate gelatin in ¼ of the mix for 1 min. Heat it to no more than 55°-60° C and stir it slowly at the same time for about 2 minutes.
Mix with the rest of the liquid, strain, and let it cool down. Pour in the cream whipper or leave it in the fridge when needed.
If the mixture is jellified, stir before pouring into the canister, and charge with an N2O cartridge, usually 1 cartridge per 0.5 L canister.
Check the instructions of the cream whipper manufacturer. Shake well. The foam has a yellow colour.
More Foam recipes.
FALERNUM
- 1½ cups blanched almonds, preferably with the skin removed, coarsely chopped (slivered almonds are fine if you can’t find whole ones)
- ½ cup peeled, roughly chopped ginger
- 1 Tbsp. whole cloves1
- Tbsp. whole allspice 4-star anise pods
- Zest of 1 lime
- 1-quart white sugar
- 2 quarts filtered water Over-proof rum
Instructions:
- Place almonds in a large glass jar, cover with 1 quart of water and seal. Let sit, shaking occasionally, for 30 minutes. Strain the almonds, discard the water, and wash out the jar.
- STEP 2 Roughly chop the almonds, return them to the jar, cover with the remaining 1 quart of water, and seal. Let it sit, shaking occasionally, for 4 hours, or refrigerate it overnight.
- STEP 3 Place the cloves, allspice, and star anise in a large saucepan over medium heat, tossing frequently. After one minute, add the contents of the jar to the saucepan.
- STEP 4 Add ginger and sugar to the saucepan, stirring continuously. When the mixture nears a boil, reduce heat to low and let simmer for 15 minutes, stirring frequently. Meanwhile, clean the emptied glass jar.
- STEP 5 Remove from heat and let cool. Once cool, add the lime zest and stir.
- STEP 6 Pour the contents back into the cleaned glass jar, seal it, and refrigerate overnight or for at least 8 hours.
- STEP 7 Strain through a double layer of cheesecloth into a large measuring cup.
For every 5 ounces of syrup, add 1 ounce of rum. Stir well to integrate. Distribute into fresh bottles, cap, and refrigerate. It will keep it for up to 2 weeks.
Second Falernum Recipe, created by Paul Clark
PAUL CLARKE’S FALERNUM #9
- 2 tablespoons blanched, slivered almonds
- 40 whole cloves crushed
- 6 ounces white rum
- 9 medium limes – finely grated zest with no traces of white pith
- 1 (3-inch piece) fresh ginger, peeled and julienned
- 1 1/2 cups plus 2 tablespoons superfine sugar
- 3/4 cup plus 1 tablespoon warm water
- 3 tablespoons fresh lime juice, strained
- 1/4 teaspoon almond extract
Instructions:
- Toast the almonds and cloves in a small, dry frying pan over medium heat until the almonds are golden and the cloves are aromatic, about 5 minutes.
- Remove from heat to cool slightly, about 3 minutes.
- Place cloves, almonds, rum, lime zest, and ginger in a 2-cup nonreactive container with a tight-fitting lid.
- Cover, shake to combine, and let the mixture sit for 24 hours at room temperature.
- Combine sugar and water in a 1-quart container with a tight-fitting lid.
- Cover and shake until all the sugar has dissolved and the mixture looks clear, for about 5 minutes. (By not heating the sugar-water mixture, the simple syrup will be less dense and crisper than cooked syrup.) You should have 1 3/4 cups; set aside.
- After 24 hours, strain the rum mixture through a moistened cheesecloth or several layers of paper towels set in a fine-mesh strainer over a small bowl.
- Do not rip the cloth or paper towels; press the solids against the strainer to extract all the liquid.
- Discard the solids. Add the strained liquid, lime juice, and almond extract to the reserved simple syrup. Shake until combined. Keep refrigerated for up to 1 month.
1 ½ oz Rum
½ oz Falernum
3 quarters of cut lime
5 raspberries
2 splashes of orange bitters
Passion fruit foam
Muddle lime, berries, and bitters, and add rum and falernum.
Shake with ice, double strain into a chilled cocktail glass. Top with passion fruit foam.
-If using juice, strain over crushed ice-filled glass.
1 ½ oz Rum
½ oz Falernum
lime – half-line quartered
5 raspberries
10 mint leaves
2 splashes of orange bitters
Passion fruit foam
Muddle berries, bitters, falernum, and lime. Add rum and shake well with ice.
Double strain into a chilled cocktail glass. Top with Passion rust foam.
-If no foam is used, add juice and strain into a tall glass filled with ice.
1 ½ oz rum
¾ oz cane syrup
lemon – 2 wedges
orange – 1 wedge
few dashes of orange bitters
2 pods cardamom
Top with Passion fruit foam
Muddle cardamom, lemon, orange, bitters, and syrup.
Add rum and shake hard with ice—double strain into a chilled cocktail glass.
Top with foam.
• For a foam drink, add mango and passion fruit juice, shake and strain over ice.
1 ½ oz rum
2 tsp cane sugar
lemon – 2 quartered wedges
orange – 2 quartered small wedges
2 dashes of orange bitters
¼ oz falernum
2 pods cardamom
Top with Passion fruit foam. Sprinkle with ground coffee.
Muddle lemon, orange, bitters, falernum, cardamom, and sugar.
Add rum and shake with ice. Strain into a chilled cocktail glass. Top with the Passion foam.
Sprinkle coffee on top.
– Add mango passion fruit juice, shake, and strain over ice for a non-foam drink.
1½ oz rum
½ oz Navan
1 oz lime juice
½ oz cane syrup
½ oz falernum
1½ oz lychee juice
orange bitters
Top with passion foam
Shake everything, except the foam, with ice. Strain and top with foam.
Add a few dashes of bitters on top. Optional – instead of bitters, use coffee dust.
Note: sweet at the beginning, spicy towards the end.
1½ oz rum
½ oz Navan
4 quarters of lime
1 tsp sugar cane
½ oz falernum
orange bitters
a couple of dashes of grenadine
coffee powder
Top with passion foam.
Muddle sugar, lime, bitters, and falernum. Add rum, Navan, and grenadine.
Shake everything with ice. Strain and top with foam. Sprinkle coffee on top.
Note: similar to the previous drink, but without lychee juice. It is not too sweet and a little bit stronger.
1 ½ oz rum
¾ oz lime juice
½ oz cane syrup
¼ oz falernum syrup
10 mint leaves
a couple of dashes of orange bitters
1 oz mango juice
Top with passion foam
Muddle lime juice, cane syrup, falernum, mint, and bitters. Double strain into a chilled glass.
Top with Passion foam.
– Substitute foam with mango-passion fruit juice. Shake everything and strain.
Note: it tastes minty, a little bit spicy, and sweet.
2 oz rum
½ oz falernum
8 blueberries
4 quarters limes – 2 wedges sliced in half
2 tsp sugar cane
few dashes of orange bitters
coffee dust
Passion fruit foam
Muddle falernum, blueberries, limes, sugar, and bitters. Add rum and shake with ice.
Double strain into a chilled cocktail glass. Top with Passion foam. Sprinkle coffee on top.
1½ oz bourbon
½ oz Averna
2 wedges of lime
2 tsp sugar
splash of water
6 raspberries
coffee dust
Passion fruit foam
Muddle lime, sugar, water, and raspberries. Add bourbon and Averna. Shake with ice and double strain into a chilled glass.
Top with Passion foam. Sprinkle coffee on top. Note: sweet, sour, with a light bitter aftertaste.
1½ oz rum
½ oz Navan
2 wedges of lime
2 tsp sugar cane
½ oz water
½ oz falernum
Muddle lime, sugar, water, and falernum. Add rum and Navan.
Shake with ice and double strain into a chilled glass. Top with Passion foam.
1½ oz rum
¾ oz lime juice
½ oz simple syrup
2 small pieces of Jalapeno peppers – no seeds
½ oz falernum
¾ oz mango juice
Passion fruit foam
Muddle lime, simple syrup, pepper, and falernum. Add rum and shake with ice.
Double strain into a chilled glass. Top with Passion foam
• Instead of foam, use ½ oz passion fruit juice.
2 oz rum
¾ oz lime juice
½ oz simple syrup
few drops of Tabasco sauce – original
A couple of splashes of orange bitters
¾ oz mango juice
Passion fruit foam
Shake everything, except the foam, with ice. Strain into chilled glass. Top with foam.
