Author: Iván Castro
Ingredients for about 300ml bottle. It will last at least a month in the fridge.
- 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
- Peel and cut the ginger.
- Grate the zest of the limes.
- 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.
- Let it macerate for 24 hours.
- Make 7oz of symple syrup 2:1 on cold, adding the sugar to water in a bottle and shake it until it dilutes.
- 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.
- Add the syrup and the lime juice to the mix and shake it to mix.
- Let it rest on the fridge a little and it's ready to use.
- Shake it before use each time.
*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 https://www.threeofstrong.com/homemade-falernum/
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