- 1 1/2 oz. Vitae Spirits Golden Rum
- 1/2 oz fassinola
- 1/2 oz lime juice
- 1/2 oz orange juice
- 1/4 oz falernum
- 6 drops of anisette
1. Add all ingredients to a shaker with ice, shake, then pour over crushed ice. Garnish with a lime wheel
0.25 cup papaya juice
0.5 cup tart cherry juice
0.5 cup orange juice
0.5 cup guava juice
0.5 cup canned pineapple juice
0.5 cup fresh pineapple juice
0.5 cup apple juice
2.5 grams Citric acid
0.5 cup dried hibiscus flowers
4 cups white sugar
In a saucepan combine all of the ingredients except for the fresh pineapple juice.
Bring the syrup to a strong simmer, then remove from the heat and cool.
After the syrup has fully cooled, whisk in the fresh pineapple juice.
Funnel the syrup into a swing-top bottle or pour into a 32-oz Mason jar and refrigerate.
The syrup will keep for up to one month in a refrigerator.
1/3 cup sliced, raw almonds
30 whole cloves
1/2 cup of light rum
2/3 cup of water
1/2 cup of suger
1. Preheat the oven to 400°F and toast the almonds on a cookie sheet until slightly darkened and fragrant, about five minutes. Be careful not to let them burn. Let cool before using.
2. Place the almonds and cloves in a sealable glass jar and pour in the rum. Shake and let steep 2 days. (For a less intense clove flavor, steep 1 day.)
3. Zest the limes, being sure no white pith is included. Set aside four of the limes for use in the rest of this recipe, and reserve the rest for another project. Add lime zest to the jar. At this point you can also add other spices, if desired. Shake and let steep for 1 day, and then strain through cheesecloth, pressing to extract as much liquid as possible.
4. Juice four of the limes, and strain the juice into a sauce pot. Add water and sugar, then bring to a boil on medium heat. Cook until sugar is dissolved, about 5 minutes. Let syrup cool, then combine with the strained almond and clove infusion. Strain mixture through a coffee filter, if desired, then let it rest for an additional 12 hours before use.