Falernum

[Tiare]

I`m all "snowed in" this easter, its ICE cold outside..:eek: so i stay in..making a few batches of Grenadine and Falernum and drink rum.
Yesterday after i had finished making Bunnyhugs Grenadine recipe 3,
i started with a batch of new Falernum. This recipe from The Cocktail Chronicles i want to share with those who are interested.

Here is also a link to the thread about quality Grenadine:http://www.ministryofrum.com/forums/...?t=1070&page=2

Falernum #8

* 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.

Add:

* 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.

I did half the recipe and added more cloves, about 30 instead of 20.