Once again, I am back with a similar formula. A basic sour recipe with rum as the base spirit. I don’t have much more to say about the formula, apart from the flexibility of it. I have seen versions of this before, however, I would not really consider it a classic. My version differs a bit from what I have seen on the internet before. When constructing this cocktail what I was in my mind was a cocktail I made about a year ago, that I didn’t post. Since ginger is the dominant flavour in Falernum, it would be unsurprising if that was the flavour that stood out in this cocktail. My cocktail from a year ago, that I think I might have done four or five years ago as well, would basically be the same as this but with ginger syrup instead of falernum. To me, this is testament to the flavour of the cocktail as I generally find ginger syrup a pain in the ass to make but I still come back to the cocktail despite this pain.

For me, the biggest difference with this and the ginger daiquiri I usually make is the complexity of the falernum offers so many more complementing flavours, as well as there being a standard through the John D Taylor Velvet Falernum. The cocktail is light and spicy, without being hot. It is rich and balanced. The versions I have seen on the internet generally use less rum and less lime. Personally, I believe the falernum would overpower the rum a bit then and the cocktail might also become a bit unbalanced. On the whole, I would definitely recommend this cocktail if you can get your hands on a bottle of velvet falernum.

My Recipe:

• 2 oz (6 cl) Aged (Barbados) Rum
• 1 oz (3 cl) Velvet Falernum
• 1 oz (3 cl) Lime Juice

Add the ingredients to a shaker with ice. Shake to chill and dilute and strain into a chilled coupe glass. Garnish with a lime wheel.