Partly Cloudy

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.

Partly Cloudy

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About This Recipe

Yield:1 cocktail
Active time:10 minutes
Total time:2 days
Special equipment:cheesecloth

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

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