West Indian Summer

West Indian Summer


*For mocktail, simply remove rum from both falernum and cocktail recipes*

1.5 parts Falernum

1.5 parts Honey Syrup

1 part Rum (suggest Appleton 12 yr Old)

1 part Lemon juice 

4 parts Soda water 


 Combine ingredients in a mixing glass with ice and stir. Pour into glass filled with crushed ice. Garnish with candied ginger and a lime zest.

DIY Falernum Recipe **

1½ cups blanched almonds, preferably with the skin removed, coarsely chopped (slivered almonds are fine if you can’t find whole ones)
½ cup peeled, roughly chopped ginger
1 Tbsp. whole cloves
1 Tbsp. whole allspice
4 star anise pods
Zest of 1 lime
1 quart white sugar
2 quarts filtered water
Overproof rum

Step 1
Place almonds in a large glass jar, cover with 1 quart of water and seal. Let sit, shaking occasionally, for 30 minutes. Strain the almonds, discarding the water and washing out the jar.

Step 2
Roughly chop the almonds, place them back in the jar, cover with the remaining 1 quart of water and seal. Let sit, shaking occasionally for 4 hours or place in the refrigerator overnight.

Step 3
Place the cloves, allspice and star anise in a large saucepan over medium heat, tossing frequently. After one minute, add the contents of the jar to the saucepan.

Step 4
Add ginger and sugar to saucepan, stirring continuously. When mixture nears a boil, reduce heat to low and let simmer for 15 minutes, stirring frequently. Meanwhile, clean the emptied glass jar.

Step 5
Remove from heat and let cool. Once cool, add the lime zest and stir.

Step 6
Pour the contents back into the cleaned glass jar, seal and refrigerate overnight or for at least 8 hours.

Step 7
Strain through a double layer of cheesecloth into a large measuring cup. For every 5 ounces of syrup, add 1 ounce of rum. Stir well to integrate. Distribute into
fresh bottles, cap and refrigerate. Will keep for up to 2 weeks.

** Falernum recipe found at Imbibe Magazine, December 17, 2013, https://imbibemagazine.com/homemade-falernum-recipe/


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