Falinum
Ingredients
- 2 oz Caribbean blended rum aged 6-10 years
- 1⁄3 oz Difford's Falernum liqueur
- 1 oz Lemon juice
- 5⁄6 oz Coconut cream
- 1⁄2 oz Monin Coconut Syrup
- 1 oz Thomas Henry Soda Water
- 1⁄4 barspoon Xanthan gum (E415) optional
Method
Glass:
Photographed in an Urban Bar Fluet Highball 1920 45cl
Prepare:
- Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
- Prepare garnish of mint sprigs.
Method:
- DRY BLEND (without ice) first 6 ingredients and gradually add Xanthan gum while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish:
- Garnish with mint sprigs bouquet.
History:
Adapted from a recipe created by Martin Cate at his Smuggler's Cove bar in San Francisco, USA. Martin says in his 2016 book Smuggler's Cove, that he created this cocktail "for my old pal Falin Minoru, artist and proprietor of Tiki Kaimuki Fine Boozing Vessels, tiki mugs made in Oakland, California."
Review:
The sophisticated Tiki lover's Piña Colada.
