1 post tagged “alcohol”
I'm making booze, rather, a mixed drink component that has largely fallen into the dusty, musty, recesses of time. Falernum. It's rum based. My first attempt came from EGullet. I altered it slightly right off the bat.
| Rum Marinade | ||
| 1 | c | White Rum |
| 3 | Limes worth of Zest (peel it off) | |
| 9 | Whole Cloves | |
| 3 | drops of Almond Extract | |
| Simple Syrup (1:1) | ||
| 1 | c | Sugar |
| 1 | c | Water |
In a small covered container place the Rum, Cloves, Almond Extract and Lime Peel. Set aside for about 18-24 hours.
In a 2 quart jar mix Sugar and Water. Shake it up every once in a while. By the time the marinade is done, the sugar will have dissolved.
Strain the Rum Marinade into the sugar water. Taste. The almond flavor should be barely detectable, but it should be there. If you can't taste it at all, add another drop or two of Almond Extract.
Then I found this excellent site (Cocktail Chronicles), where you can find numerous entries on falernum. This time, I'm using their falernum #8 as my basis. As you can see if you check out their site, they are using better quality ingredients.
1c white rum (I used Bacardi)
40 whole cloves
about 1/4 cup slivered almonds, toasted (stir constantly in a hot pan and remove from heat promptly)
zest of 9 medium limes, removed with a microplane grater or sharp vegetable peeler, with no traces of white pith
1 1/2 ounce, by weight, peeled, julienned fresh ginger
1:1 simple syrup made in cold process
Add whole cloves and toasted almonds to the rum. Cover and let marinade for two days. On third day add lime zest and grated ginger. (Both of these items will dissolve in the rum if left too long.) Marinade two additional days. Strain through cheese cloth and squeeze to get all the oils possible. The almond flavor may not be apparent, so I might end up either adding more toasted almonds or a few drops of almond extract. Combine with simple syrup. A splash of fresh lime juice is recommended at the time you are mixing a drink.
I tried the "Corn and Oil" recipe on the Cocktail Chronicles site, which was pretty good. I used Mt. Gay rum.
If you like rum and are heading to Vegas, try the Rum Jungle. It's a nightclub, bar and restaurant. They make a mean Cuban sandwich. They have something like 150 kinds of rum and can mix you just about anything. I like the Dark and Stormy and watch out for Pain Kiler #2, Pain Killer #3 and Pain Killer #4.
This is a great book on the history of rum. It includes some recipes (and not all are for drinks) and a rum index, by area).
