I had a version of this cocktail at a quaint little joint called Clark's Oyster Bar in Austin, Texas. It was called "Clark's Crush" and I found myself obsessing over it until I was finally able to whip up a rendition of my own. One of the main components of this signature cocktail is Falernum, a rum liqueur featuring notes of clove, lime and ginger, and is perfectly suited for any cocktail with a island-y/tropical feel.
I've been on a bit of a liqueur kick these days. I know a lot of people stroll right past them at the liquor store and make a b-line straight toward their favorite spirit, but I typically find myself meandering down the liqueur aisle, picking up pretty bottles, gathering all the info I can from the label, rushing home with my new find to do some further research (I know, food nerd) and also a little taste/recipe testing.
While liqueurs can be a little pricey, I tend to look at them as more of an investment. Do you have any idea how long it typically takes to go through a bottle of liqueur? Like, a long, long...long time. They add elements and complexity to cocktails that you really can't get using only liquor and a mixer. Herbs are another great way to add some "umph" to a beverage, and you will see in this particular drink, the mint in combination with the Falernum and lime makes for a seriously refreshing and lively cocktail.
Falernum Fizz
Ingredients
- 1 compacted tablespoon of whole mint leaves no stems
- 1 tablespoon lime juice
- 1 ounce Falernum Liqueur
- ½ St. Germaine
- 1 ounce Limeade preferable Simply Lime
- 2 ounces Brut Champagne
Instructions
- Add mint leaves and lime juice to a cocktail glass and press with the back of a spoon to release the mint's oils. Add ice (preferably crushed) to fill the glass.
- Add in the Falernum, St. Germaine, limeade and champagne. Gently stir, serve and enjoy.
Sandi says
Serving this at our cul de sac social distance get together this week. Yum!
Allison says
This was delicious! Love the fresh flavors. Thanks for sharing.