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Frequently bought together
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“Delicious and gingery”
Owen D. -
“Best syrups around!”
Steven P. -
“Fantastic product, I will be buying it regularly.”
Adam G.
Ask ten people what falernum is and you'll get ten answers — lime, ginger, almond, clove, allspice, in some ratio nobody fully agrees on. That vagueness is the point; it's the mystery spice hiding in the back of half the great tiki drinks, the thing you can't quite name but notice the second it's missing. The Caribbean has argued over the recipe for a century. This one is lime, ginger, almond, a serious hit of baking spice, and a blend of cane and brown sugar — sweet up front, warm in the middle, a little ginger heat on the way out.
It's the backbone of a Zombie and the whole reason a Corn 'n' Oil works — try it with a blackstrap rum and see. It carries a 151 Swizzle, turns up in a Three Dots and a Dash, and does honest work anywhere a drink feels like it's missing one ingredient it can't name. This isn't the boozy old falernum liqueur — it's the spice, undiluted, so you decide where the rum goes.
Once opened, refrigerate and use within 90 days — unopened, it keeps for two years from the date of manufacture.
How to wield it
A syrup is an ingredient – not sparingly, not heavily. Right down the middle, where flavor lives.
a whisper0.75 oz – the poura regret
- Proper pour0.75 oz per drink
- Drinks in this bottle≈ 16
- Cost per drinkabout $1.24
Runs well with white rum, aged rum, gin, tequila – and any of its shelf-mates. Syrups conspire well together.
No liquor? No problem. Soda water, lemonade, iced coffee, a scoop of vanilla ice cream – this bottle does not judge.
Crowd on the way? Scale any recipe with the batch calculator
The bar book keeps a page open
Your mixological genius belongs in print
Every legendary tiki recipe started as somebody's kitchen experiment. If you've built a pour worth bragging about, we want it – set in the double-line frame, printed in the official BG Reynolds bar book, your name on the credit line, shelved between the Mai Tai and the Jet Pilot where it belongs.
Submit your masterpiece
Got a pour that deserves the double-line frame? Send it in. Recipes we publish appear as official BG Reynolds bar book cards – with your name on the credit line.
Something spilled – please add a drink name, your credit line, an email, and at least one ingredient.
By submitting, you let us publish your recipe and credit line. Exact ounces appreciated. Drink responsibly.
Received – the bar book committee will give it a shake. If we print it, you get the credit.
Guest pours — influencer recipes featuring Falernum Tropical Cocktail Syrup
Mixed, styled, and photographed by bartenders and friends of the bar, served up via Crafted Pour. House recipes from the BG Reynolds bar book live on our Cocktail Recipes page.
