Take a journey to the Caribbean with Monin Falernum Syrup. This tropical tonic is the ideal way of adding bite to classic cocktails, lattes and more. Blending lime zest, vanilla, almond and spices, it is a regular fixture in Barbados bars which is the birthplace of the syrup. Although its popularity hasnt spread to becoming a worldwide star as of yet, the syrup is now being introduced to a new audience thanks to Monin. Their interpretation is faithful to the original, which means you can enjoy a faithful tiki cocktail from the comfort of your own home.
Although the name falernum is an extension of falernian, a Roman wine, the syrup has very little in common with the words original use. The only resemblance between the two is their respective colouring. Yet even that is not entirely accurate. While the syrups appearance is a cloudy white with a tinge of yellow, Pliny the Elder once described the wine as having a rich amber colour. Ultimately, the wine, which was first referenced over 2,000 years ago, is essentially just a namesake with the syrup.
However, according to an article published by the New York Times in 1892, the similarity between the names is only a coincidence. This is because they posted a story about how a Barbados housewife came up with the name accidentally. When she said the phrase, Have to learn how its done, her dialect meant it was overheard as Haf a learn um. From this, the name falernum was supposedly born.
The actual creator of falernum is another aspect of the syrup thats far from irrefutable. The product is generally considered to have been invented in Barbados. 2000 book Explore Barbados states Bajan Henry Parkinson was the first to mix the ingredients, and Arthur Stansfield, his great-great-grandson, brought it over to the United States in the 1930s. But others claim a man by the name of John D. Taylor devised falernum, and he could also have been the reason behind the syrups initial commercialisation.
In the States, falernum gained popularity at the same time the tiki bar rose to prominence. The tiki bar, a 1931 invention by Donn Beach, featured the charming aesthetic of a Caribbean drinking hole complete with thatched roof and served tropical beverages. And with tropical beverages on the menu, tropical flavours needed to be utilised enter falernum. Along with other mixers and cocktails, the syrup was an ingredient in the well-known Mai Tai. Sadly the tiki bar didnt have a long and prosperous run in America. By the 1970s, the thatched roofs started to crumble and, as a result, falernum-flavoured drinks faded away.
Yet they never disappeared. Today, falernum is used in an assortment of popular cocktails, including Zombie, Bermuda Rum Swizzle, and some variations of Rum Collins. A number of brands alongside Monin distribute the syrup across the globe, with both alcoholic and non-alcoholic versions available.
Chocolate and Rum Baked Bananas
Fresh, tasty and healthy, the humble banana is an innocent and well-respected food item. Yet even it can take a walk on the wild side as this devilish recipe demonstrates. Stuffed with melted dark chocolate and rum, the bananas are baked until theyre gloriously golden. Add the zing of a Monin falernum syrup whipped cream on the side, and you have a dessert which is everything youd want: rich, creamy and fruity.
What you will need:
- To begin, preheat the oven to gas mark 4/180C.
- Grab the two bananas. Important: do not peel the bananas! The skin should remain intact. Use a sharp knife to make two incisions in each banana. These incisions should be the length of the bananas, and they should only open the skin slightly.
- Break up the dark chocolate into small pieces and push these inside the bananas. Get a suitable ovenproof frying pan, place the bananas in the pan, and then pour over the dark rum. Put the pan into the oven to bake the bananas for around five to eight minutes, ensuring they end up nice and golden.
- As these cook, you can prepare the whipped cream accompaniment. Add the fresh cream and Monin Falernum Syrup into a whipped cream dispenser. Remember to screw a cream charger into the dispenser, and then vigorously shake the device for the deliciousness of a fluffy, falernum-flavoured whipped cream.
- Bring the bananas out of the oven, place on a suitable plate, squirt on the whipped cream from the cream dispenser, and enjoy