Traditionally made with limes, Falernum is a wonderful replacement for simple syrup in cocktails. Our recipe uses Valencia oranges — try it in our Upper Keeper Cocktail, sub it for sugar in an old-fashioned or add it to margaritas for a citrusy spin. It also makes a great boozy syrup for pancakes and can be used as an extract in baking.
- 1 teaspoon whole cloves (approximately 20)
- 2 teaspoons whole allspice, lightly crushed
- 1/2 teaspoon freshly grated nutmeg
- 1 roughly smashed cinnamon stick
- 1 teaspoon whole star anise (approximately 2 stars), lightly crushed
- 1 tablespoon almond flour or crushed almonds
- 2 Valencia oranges
- 4 ounces white rum
- 1 cup sugar
- 1 cup water
Heat a cast-iron pan over medium heat. When hot, add cloves, allspice, nutmeg, cinnamon stick, star anise and almond flour, and toast until spices are aromatic, approximately 5 minutes. Remove from heat and set aside to cool.
Peel the oranges, removing as much white pith as possible, and place the orange segments in a glass jar or container. Add the rum and toasted spices. Seal tightly with a lid and give it a good shake. Leave at room temperature for 24 hours.
Once rested, add the rum-spice mixture to a saucepan with the sugar and water and heat over medium-high heat until the sugar is fully dissolved and the flavors have steeped, approximately 5 minutes. Remove from heat and double strain through a fine mesh sieve 2 to 3 times.
Transfer the syrup into a clean jar with a lid and store in the fridge for up to 2 weeks. Allow to cool before using.
Note: You may use Cara Cara oranges instead of Valencia oranges.
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