Wednesday, January 30, 2013
I'll be brief. Once upon a time I presented a recipe for Falernum. Somehow I overlooked the fact that it called for far too much ginger! Anyway, I amended the recipe. Here's what you'll need:
150ml rum (I used JWray)
8 limes, zest of
50g ginger, julienned
25g almonds, chopped or slivered
400ml rich simple syrup (2:1)
Here's what you do:
Zest the limes. Combine zest with ginger. Toast the cloves and almonds in a dry pan. Combine cloves & almonds with zest & ginger in mason jar. Cover the mixture with rum. Let steep for 24 hrs. Strain through cheesecloth being sure to squeeze to get all the liquid out. Combine flavoured rum with syrup.
Use your falernum in a tasty libation. Such as this one that combines it with the sherry you've got from last month's MxMo and Barbancourt 3 Star. Enjoy!
ps Why make falernum on January 30th?
Because February is Tiki Month!