Interesting recipe at Slashfood, along with excellent background information. Recipe below, but read the post.
- 6 ounces Wray & Nephew Overproof White Rum
- zest of 9 medium limes, removed with a microplane grater or sharp vegetable peeler, with no traces of white pith
- 40 whole cloves (buy fresh ones – not the cloves that have been in your spice rack since last Christmas)
- 1 1/2 ounce, by weight, peeled, julienned fresh ginger
Combine these ingredients in a jar and seal, letting the mixture soak for 24 hours. Then, strain through moistened cheesecloth, squeezing the solids to extract the last, flavorful bits of liquid.
- 1/4 teaspoon almond extract*
- 14 ounces cold process 2:1 simple syrup (two parts sugar to one part water, shaken in a jar or bottle WITHOUT HEAT until all the sugar is dissolved)
- 4 1/2 ounces fresh, strained lime juice
Shake it all together and serve.
My variation adds 20 allspice berries to the soak (which I increase to about 3-4 days) and also add a couple drops of vanilla extract for good measure. For another variation, Craig Hermann (who also snapped the above picture) over at Tiki Drinks & Indigo Firmaments publishes his experiments in four parts.
And, to use it:
The Royal Bermuda Yacht Club Cocktail, an early tiki drink by Trader Vic.
2 ounces of dark or gold rum
3/4 ounces of fresh lime juice
1/4 ounce Cointreau
1/4 ounce of your freshly made falernum
Shake, strain into a chilled cocktail glass. Garnish with a lime zest.