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
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.
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.
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.
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.
Remove from heat and let cool. Once cool, add the lime zest and stir.
Pour the contents back into the cleaned glass jar, seal and refrigerate overnight or for at least 8 hours.
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/