Pemba Swizzle
Pemba Swizzle
Pemba Swizzle
2
Drinks
Cloves are the star of this refreshing citrus cocktail made with the help of homemade Falernum syrup.
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. You'll need at least one large glass jar and cheesecloth for this recipe.
You'll end up with more Falernum syrup than you need for this recipe; store in the fridge for up to two months.
Ingredients
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- 3/4 cup blanched or slivered almonds, coarsely chopped
- 1/4 cup fresh ginger, peeled and chopped
1 tablespoon whole cloves
- zest of 1 lime
- 2 cups white sugar
- 4 cups filtered water
- Overproof rum
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1 1/2 oz homemade Falernum syrup
- 2 oz Bourbon
- 1 1/2 oz lime juice
- 2 oz grapefruit juice
Dash of aromatic bitters
Directions
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- 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.
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Shake with crushed ice in a cocktail shaker and serve over ice.
