A riff on a Dark and Stormy; the resemblance comes in the pairing of ginger and rum (and, well, the name). At The Spotted Pig, bar manager Ryan Gannon makes his own falernum: a sweet syrup that uses allspice and ginger and clove and lime zest steeped in over-proof rum "until it gets nice and happy," when it's combined with simple syrup with almond extract; in the drink, it commingles with lime and grapefruit juice along with Mount Gay rum, Aperol, and ginger beer.
- For the falernum:
- 40 whole cloves
- zest of 9 limes
- 1/2 cup julienned ginger
- 6 toasted almonds
- 1 cup of over-proof rum (Wray & Nephew works well)
- 14 ounces rich simple syrup
- 3/4 teaspoon almond extract
- For the cocktail:
- 3/4 ounce homemade falernum
- 3/4 ounce freshly squeezed lime juice
- 3/4 ounce freshly squeezed grapefruit juice
- 1/2 ounce Aperol
- 2 ounces Mt. Gay Rum
- ginger beer
For the falernum: Combine cloves, lime zest, and ginger with rum for 24 to 48 hours. Strain through cheesecloth; combine with simple syrup and almond extract.
For the cocktail: Fill a cocktail shaker with ice. Add homemade falernum, lime, grapefruit, Aperol, and rum. Shake well. Strain into an ice-filled Collins glass and top with ginger beer.