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

The recipe box is closed. Read about why and how to export your data »

About This Recipe

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


  • 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


  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.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: