Daniele Dalla Pola’s recipe, good for 25 oz: Use a jar or a bottle to mix 6 oz overproof dark rum, 3 oz of ginger root ground in a blender, the zest of 9 limes, 40 cloves, 6 oz of almond paste and half a bar spoon of almond extract. Infuse for 24 hours and then strain into a clean container, pressing out all the liquid. Add 14 oz of homemade sugar syrup (2:1) and 3 oz of lime juice. Shake well until the mixture is yellow-green.’
Cocktail recipes that require «Homemade falernum syrup»
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