- 1.5 oz. Vitae Spirits Modern Gin1/4 oz
- 1/2 oz lemon juice
- 1/2 oz passionfruit syrup ( Liber & Co)
- 1/4 oz orgeat (see below) ( Liber & Co)
- Falernum (see below)
Combine ingredients in shaker with ice and shake vigorously.\nStrain into a Coupe glass and garnish with a Lemon Twist.\n>>>>\nOrgeat;\n2 cups lightly toasted almonds, coarsely chopped\n1 1/4 cup sugar\n1 1/4 cup water\n1 tsp orange flower water\nBring water and sugar to a boil, turn heat down, add almonds. Let simmer for 5 minutes, turn off heat, let steep for up to 8 hours. Strain almonds out, stir in orange flower water. Bottle and keep in the refrigerator.\n>>>>\nFalernum:\n1/3 cup sliced, raw almonds\n30 whole cloves\n1/2 cup of light rum\n8 limes\n2/3 cup of water\n1/2 cup of sugar\nPreheat 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.\nPlace 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.)\nZest 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.\nJuice 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.