Homemade Falernum
Author: Iván Castro
Ingredients for about 300ml bottle. It will last at least a month in the fridge.
Ingredients
  • 3oz Wray and Nephew Overproof Rum
  • Zest of 4 limes grated
  • 20 cloves
  • 25 gr Fresh Ginger
  • 1 tablespoon of Almendrina*
  • 7 oz of simple syrup (cold maked)
  • 2,25oz fresh lime juice
Instructions
  1. Peel and cut the ginger.
  2. Grate the zest of the limes.
  3. Add the grated zest of the limes, the cut and peeled ginger, the cloves, Almendrina and the rum in a bottle or a jar and close it.
  4. Let it macerate for 24 hours.
  5. Make 7oz of symple syrup 2:1 on cold, adding the sugar to water in a bottle and shake it until it dilutes.
  6. After the 24 hours maceration, we have to fine strain it in a bottle, pressing a lot to extract the last drops of the liquid and discard the solids.
  7. Add the syrup and the lime juice to the mix and shake it to mix.
  8. Let it rest on the fridge a little and it's ready to use.
  9. Shake it before use each time.
Notes
*Almendrina: It's a typical spanish almond cream prepared to dilute with milk or water to make almond milk.
Recipe by Rum, Tiki Drinks & More... at http://www.threeofstrong.com/homemade-falernum/