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Falernum and Orgeat Recipe from Queens Park Birmingham

6a00e553b3da2088340240a51cc027200b-320wiFalernum is a traditional syrup or liqueur from Barbados flavored with lime, almond, ginger, and clove. It is used in cocktails including the Corn 'n' Oil, Three Dots and a Dash, Chartreuse Swizzle, and more. 

It's also a recipe that uses lime zest that can be made from limes before juicing them. At Queen's Park, they use their homemade orgeat in their homemade Falernum. 


Background Info and Cocktail Recipes that Use Falernum

  • Tiki’s Essential Secret Ingredient: DIY Falernum [PUNCH]
  • Our Favorite Falernum Cocktails [Imbibe]
  • Falernum Moves Beyond the Tiki Realm [PUNCH]


Falernum Recipe

IMG_9666From Laura Newman of Queens Park in Birmingham, Alabama

1.5 quarts water

2 quarts sugar

1.5 tbsp cloves, whole

1.5 tbsp allspice, whole

5 star anise pods

1.4 cup roughly chopped ginger, skin on

Zest of 4 limes

4 oz orgeat, plus more to taste

6 oz Barton’s light rum



  • Combine all ingredients except for rum and orgeat in a pot over medium/low heat
  • Stir until sugar is dissolved
  • Remove from heat and let sit for minimum 1 hour
  • Fine strain and add rum and orgeat
  • Refrigerate


Queen's Park Orgeat Recipe

From Laura Newman

8 cups slivered almonds
6 cups granulated sugar
5 cups water
.25 teaspoon orange flower water
.75 oz Salignac cognac
- Toast almonds on convection at 300 for 8 minutes or until light brown – keep an eye on
them as they may toast unevenly (they will toast fastest at the edges of the pan); burnt
almonds must be thrown away
- Meanwhile, combine water and sugar over medium heat until dissolved; add in almonds
and bring to boil
- Turn off heating element and let sit for at least 1 hour
- Fine strain; add orange flower water and cognac
Yield: 1.75 qt