5 Minutes of Rum episode 11: Wray & Nephew overproof rum, falernum, and The Hawaiian Eye.
6 oz Wray & Nephew Overproof White Rum
Zest of 9 limes with no white pith
40 whole cloves
1 1/2 oz (by weight) peeled and chopped fresh ginger
2 tablespoons blanched, slivered almonds
14 oz 1:1 simple syrup.
3/4 teaspoon almond extract
4 1/2 oz fresh lime juice, strained
Toast cloves and almonds in 350 degree oven for 5-7 minutes or until they begin to get aromatic.
Combine the rum, lime zest, cloves, almonds and ginger in a sealed mason jar, letting mixture soak for 24 hours.
After 24 hours. strain this through moistened cheesecloth, squeeze out all the liquids.
Create a 1:1 ratio simple syrup from 1.5 cups of sugar and 1.5 cups of warm tap water. Shake or stir until sugar is dissolved. This should yield a little more than 14 oz.
Add the almond extract, sugar syrup, and lime juice to the rum mixture. Stir to combine. Bottle, refrigerate and amaze your friends.
The (modified) Hawaiian Eye
1/2 oz lime juice
1/2 oz falernum
1/2 oz simple syrup
1/2 oz Wray & Nephew Overproof rum
1 oz Gold Puerto Rican rum (sub Gold Virgin Islands rum)
1 cup crushed ice
Combine all ingredients and blend for 5 seconds. Pour unstrained into a tiki mug, tulip glass, or pilsner glass. garnish with mint.