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Paul Clarke's Falernum #9

It's terrific, and worth the wait through the first eight iterations (thanks for the diligence, Paul)! I started mine with the toasted cloves in the rum for 24 hours before adding everything else, then infused for another 24 hours (I wanted a bit more clove flavor).

I strained mine first through a fine strainer, then through cheesecloth, then through a coffee filter.

Also: the only overproof rum I had was Rivers, and it's got a very strong smell that overtakes everything else. So I used straight Bacardi. Worked fine, but I'm looking forward to trying it with Wray & Nephew.

Jan 06, 2013
marshmelones in Recipes