Falernum Syrup


Serves 2 1/4 Cups
1½ cups (375 ml) water
40 whole cloves
zest from 2 limes
1 oz (30 g) chopped ginger
1 cinnamon stick, broken into pieces
1½ cups (375 ml) sugar


  1. Add all ingredients except sugar to a blender and pulse to chop. Transfer to a saucepan and heat to around 140 F (60 C). Add sugar and stir to dissolve. Remove from heat and let cool. Strain through a fine mesh sieve, then bottle and store in refrigerator for up to 2 weeks. Use in a Stormy Swizzle (recipe on bcliquorstores.com) or any other cocktail that calls for Falernum Syrup.
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