Make your own version of a classic bar syrup using our new single-origin Pemba cloves. We kept this recipe simple, with the Pemba cloves as the star of the show, to highlight their standout flavor. These hand-harvested cloves from Zanzibar have a higher volatile oil content than cloves from any other region, meaning their flavor is intense.
Of course, this recipe would also be delicious by adding other spices, such as nutmeg, allspice, star anise or vanilla.
Falernum is a building block for an array of bedazzling tiki drinks, but you can also make a simple refreshing cocktail, such as this Pemba Swizzle.
You'll need at least one large glass jar and cheesecloth for this recipe.
Makes about 32 oz.
Recipe adapted from Imbibe Magazine
3/4 cup blanched or slivered almonds, coarsely chopped
1/4 cup fresh ginger, peeled and chopped
1 tablespoon single-origin Pemba cloves
zest of 1 lime
2 cups white sugar
4 cups filtered water
Place the almonds in a large glass jar, cover with 2 cups of water and seal. Let sit, shaking occasionally, for 30 minutes. Strain the almonds and discard the water.
Chop the almonds. Place them back in the jar and cover with the remaining 2 cups of water and seal. Let sit for 4 hours (or overnight), shaking occasionally.
Toast the cloves in a saucepan over medium heat for about a minute, stirring constantly. Add the almonds and water to the saucepan. Add the ginger and sugar and stir until the mixture begins to boil. Reduce heat to low and simmer for 15 minutes, stirring frequently. Remove heat and let cool. Add the lime zest and stir.
Pour the liquid into a clean glass jar and seal. Refrigerate overnight or for at least 8 hours. Strain through a double layer of cheesecloth into your largest measuring cup. For every 5 ounces of syrup, add 1 ounce of rum. Stir well and pour into a clean glass jar. Seal and refrigerate.
The syrup lasts for a month or two in the fridge.