Tag Archives: falernum

Carrillo’s Honeymoon

I just made up a fresh batch of falernum yesterday and was looking for something to make with it. At first I was thinking about making a Frosty Dawn, but then I noticed that I’d been left with a bottle of brandy after our last party so decided to try a different drink from the same creator.


Honeymoon Cocktail
1 ounce brandy
1 ounce orange juice
¼ ounce Cointreau
¼ ounce Falernum
Shake over shaved ice and serve

It’s quite a good drink, though I think I prefer the Frosty Dawn by a little bit. It is a bit on the sweet side, and might be improved by replacing some of the orange juice with lemon.

This cocktail was created by Albert Carrillo in 1959 for the United Kingdom Bartender’s Guild competition in Los Angeles, where it won first prize and got Carrillo a trip to Copenhagen for the International Bartender’s Guild competition [source].

The similarities to his earlier drink, the Frosty Dawn, are obvious – nearly identical proportions, with orange juice and falernum as ingredients. This gives a fairly flexible formula for creating new drinks (four parts each spirit and OJ, and 1 part each liqueur and falernum), which I plan to play with a bit to see if anything sticks – I’ve got a promising lead already with gin and Ginger of the Indies liqueur.


Port Maria

Port Maria
Port Maria
1½ ozs. light rum
3/4 oz. pineapple juice
½ oz. lemon juice
1 teaspoon Falernum
Grated nutmeg
Shake rum, pineapple juice, lemon juice and Falernum well with ice. Strain into prechilled cocktail glass. Sprinkle nutmeg on top.

For this recipe I used Bacardi silver and homemade Falernum.

This one didn’t do much for me. It was okay, but it didn’t quite come together. The big problem was not enough falernum to really make itself known. I then tried it with different proportions (3:2:1:1), and it was excellent! The nutmeg and falernum combo is wonderful, and both work really well with the pineapple.

I’ve only found a few versions of this online, and none in any of my other books, so I’m not sure exactly when this drink originated. Based on the tiki-esque nature of it, though, I’d guess the 40s or 50s.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.



1 ½ ozs. dry vermouth
½ oz. Forbidden Fruit
1 teaspoon Falernum
2 ozs. grapefruit juice
2 dashes orange bitters
1 slice lime
Shake […] well with ice. Strain over large ice cube in prechilled old-fashioned glass. Garnish with lime slice.

For this recipe I used Noilly Prat dry vermouth, homemade Forbidden Fruit (current version is a pomello honey liqueur mixed equal parts with triple sec, but I’m still working on it), homemade Falernum (Kaiser Penguin’s recipe), and Bitter Truth orange bitters.

Very refreshing! Also pretty mild – I figure it comes in somewhere around 10% – so I can see it being pretty easy to toss these back all afternoon.

I haven’t seen this drink in any other book I’ve checked. It turns up a few places online. It’s possible this is a variation on the Floridita Margarita – replace the vermouth with tequila and there’s a certain resemblance.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.

Frosty Dawn Cocktail

Frosty Dawn

Frosty Dawn Cocktail
1½ ozs. light rum
1 oz. orange juice
½ oz. Falernum
¼ oz. maraschino liqueur
Shake well with ice. Strain over rocks in prechilled old-fashioned glass.

I went with Bacardi, Seville oranges, homemade Falernum (Kaiser Penguin’s recipe), and Luxardo Maraschino, and garnished with an orange twist. I scaled the drink up a bit, as well, since I got 40 ml of juice from my orange (so 60 ml rum, 40 ml OJ, 20 ml Falernum, 10 ml maraschino).

I chose to start with this recipe mainly because I had a batch of Falernum looking for a use. I also had recently come across some Seville oranges, which are a nice change from the ubiquitous Navel.

I really enjoyed this drink. All the flavours balance and blend well, but still keep their identities. Everyone I’ve made it for so far liked it, too. I think this one will go into regular rotation, at least for those times I have Falernum in the fridge.

The earliest version of this recipe I’ve found so far is from The Webtender Wiki, and is dated 1954:
1954, “Frosty Dawn”, Albert Carillo.

  • 7 parts Puerto Rican Rum,
  • 2 Parts Falernum,
  • 1 part Maraschino,
  • 1 oz Orange Juice

If you assume that the ‘parts’ add up to 2 ozs (60 ml), then this comes to 42 ml rum, 30 ml OJ, 12 ml Falernum, 6 ml Maraschino; pretty darn close to the Playboy proportions.

In digging around (mostly online) I found a really common variation that didn’t make a lot of sense to me: 4 oz rum (white), 1 oz maraschino liqueur, 1 oz white (or sometimes red) wine, 4 oz orange juice. It’s clearly based on the same original recipe, but the change from Falernum to wine was odd (not to mention that that is a LOT of rum). Then I found a recipe that specified that the wine should be Falerno del Massico and everything clicked into place. At some point someone came across the recipe and didn’t know what Falernum was. Assuming the it must mean Falerno del Massico, the substitution was made and the proportions changed to suit the new ingredient. There are also a few recipes floating around out there that use the wine-variant proportions, but have changed the wine back to Falernum.

I also found one book that had the name as ‘Frothy Dawn’, which I assume must be a typo, since there really isn’t anything frothy about this drink.

Edit: I did some digging on the name mentioned in the 1954 recipe (as I was unsure if he was the creator of the drink or just someone who submitted the recipe to the newspaper) and found this article, which states that in 1959 Albert Carrillo won a prize for his Honeymoon Cocktail. This drink (not to be confused with the more common applejack-based Honeymoon) contains 1 oz brandy, 1 oz orange juice, ¼ oz Cointreau, ¼ oz Falernum. This is similar enough to the Frosty Dawn that there is little doubt in my mind that Carrillo was the creator of the Frosty Dawn as well.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.