A classic swizzle is made with rum, lime, sugar, and mountains of crushed ice, but here, the lime is left out, in favor of a tangy syrup made from cherry and sumac (a tart spice).
'falernum' on Serious Eats
This rum cocktail is just a little boozy and just a little sweet, with fresh lime to keep it bright. Think of it as a little island escape.
This cocktail from the summer menu at The Trilby in New York City is tropical but not too sweet—drink it at the beach, or drink it while wishing you were at the beach.
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.
Falernum, orgeat, and passion fruit syrup contribute the tropical flavors that make this tart rumless cocktail fit in with other tiki offerings. It's truly delicious.
Perhaps the only thing more frightening than the idea of zombies roaming the city in search of fresh brains is the concoction you'll find in front of you when you say "Zombie" in your average bar.
Let's start the weekend right--with a cocktail recipe from Paul Clarke of The Cocktail Chronicles. Need more than one? Hit up the archives. Cheers! In a recent diatribe against oppressive summer heat, I praised the class of crushed ice drinks...
The Royal Bermuda Yacht Club Cocktail has a few of the tropical essentials: first, it's based on rum; second, its flavor is fleshed out with fresh lime juice and the little-known syrup called falernum; and third, the name has both Caribbean and nautical overtones.