Falernum is a sweet syrup, originating in the Caribbean, most likely in Barbados. It can be alcoholic, or non-alcoholic, and its ingredients are sometimes argued over for hours. Everyone has a different recipe, some only slight variations from others, most to suite the individual tippler’s personal taste. But no one can argue that a properly made falernum isn’t a staple of tiki and rum drinks everywhere.

I have combined what I think are the best parts of two recipes: 1. Jeffrey Morgenthaler, Bar Manager, Clyde Common, Portland, OR, and 2. Rick Stutz over at KaiserPenguin,, and tweaked a few things from there. Those sites offer a wealth of information that I can only begin to scratch the surface of at this point, but I’ll list out my preferred recipe, and you can take it from there.

 Adam’s Falernum

8oz Wray & Nephew Rum

6oz Smith & Cross Rum

Smash up and macerate in above rum mixture for 24 hours:

2 tablespoons whole cloves
1 tablespoon whole allspice berries
1 whole nutmeg
2 star anise


zest with a microplane 6 limes

2oz julienned fresh ginger
Macerate for another 24 hours

Strain through moistened cheesecloth

Add 10oz water to leftover solids and steep for a few minutes.
Strain solids and mix water with an equal part of simple syrup (1:1) made with turbinado sugar.


Use your Falernum Syrup to make the infamously delicious Chartreuse Swizzle:

Chartreuse Swizzle

1.5oz Green Chartreuse

1oz Fresh Pineapple Juice

.75oz Fresh Lime Juice

.75oz Falernum


Shake with ice and strain over crushed ice in a tall glass or tiki glass.

Garnish with a bright, vibrant sprig or two of mint!


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