Recipe: Have some Wisdom Of Pele - Tiki Drinks and Food

M msteeln Member Ka'a'awa, HI Joined: Mar 24, 2008 Posts: 296	M msteeln Posted posted on Fri, Apr 1, 2011 1:03 PM If you can’t find falernum, try making your own. 2 tablespoons blanched, slivered almonds 40 whole cloves, crushed 3/4 cup (6 ounces) white rum Finely grated zest of 9 medium limes, with no traces of white pith 1 (3-inch piece) fresh ginger, peeled and julienned 1 1/2 cups plus 2 tablespoons superfine sugar 3/4 cup plus 1 tablespoon warm water 3 tablespoons fresh lime juice, strained 1/4 teaspoon almond extract Toast almonds and cloves in a small/dry pan over medium heat until almonds are golden and cloves are aromatic in 5 min. Remove from heat to cool 3 min. Place cloves, almonds, rum, lime zest, ginger in a 2 cup nonreactive container with a tight lid. Cover/shake to combine, and let mixture sit for 24 hrs at room temperature. Combine sugar and water in a 1 quart container with a tight lid. Cover/shake until sugar has dissolved and mixture looks clear, 5 min. = 1 3/4 cups; set aside. After 24 hours, strain rum mixture through a moistened cheesecloth over a small bowl. Taking care not to rip the cloth or paper towels, press the solids against strainer to extract all liquid. Discard solids. Add strained liquid, lime juice, almond extract to reserved simple syrup. Shake until combined. Keep refrigerated for up to 1 month. Wisdom Of Pele 1 1/2 teaspoons orange blossom honey 1 1/2 teaspoons hot water 3/4 cup crushed ice 1 ounce 151-proof Lemon Hart Demerara rum 1 ounce dark Jamaican rum, such as Coruba 1 ounce light Virgin Islands rum, such as Cruzan 1/2 ounce aged Martinique rum, such as St. James Extra Old 3/4 ounce freshly squeezed lime juice 3/4 ounce freshly squeezed grapefruit juice 3/4 ounce falernum 1/4 ounce Cinnamon Syrup 2 dashes aromatic bitters, such as angostura or Fee Brothers Whiskey Barrel Aged 1/4 ounce Navan vanilla liqueur Pour honey and hot water into a small bowl and stir until smooth. Transfer to a blender and add all remaining ingredients except vanilla liqueur. Quickly pulse until frothy but not slushy, about 4 pulses. Pour into a collins glass and top with vanilla liqueur. = 1 drink From: [email protected]

If you can’t find falernum, try making your own.

2 tablespoons blanched, slivered almonds
40 whole cloves, crushed
3/4 cup (6 ounces) white rum
Finely grated zest of 9 medium limes, with no traces of white pith
1 (3-inch piece) fresh ginger, peeled and julienned
1 1/2 cups plus 2 tablespoons superfine sugar
3/4 cup plus 1 tablespoon warm water
3 tablespoons fresh lime juice, strained
1/4 teaspoon almond extract

Toast almonds and cloves in a small/dry pan over medium heat until almonds are golden and cloves are aromatic in 5 min. Remove from heat to cool 3 min. Place cloves, almonds, rum, lime zest, ginger in a 2 cup nonreactive container with a tight lid. Cover/shake to combine, and let mixture sit for 24 hrs at room temperature.
Combine sugar and water in a 1 quart container with a tight lid. Cover/shake until sugar has dissolved and mixture looks clear, 5 min. = 1 3/4 cups; set aside. After 24 hours, strain rum mixture through a moistened cheesecloth over a small bowl. Taking care not to rip the cloth or paper towels, press the solids against strainer to extract all liquid. Discard solids. Add strained liquid, lime juice, almond extract to reserved simple syrup. Shake until combined. Keep refrigerated for up to 1 month.

Wisdom Of Pele

1 1/2 teaspoons orange blossom honey
1 1/2 teaspoons hot water
3/4 cup crushed ice
1 ounce 151-proof Lemon Hart Demerara rum
1 ounce dark Jamaican rum, such as Coruba
1 ounce light Virgin Islands rum, such as Cruzan
1/2 ounce aged Martinique rum, such as St. James Extra Old
3/4 ounce freshly squeezed lime juice
3/4 ounce freshly squeezed grapefruit juice
3/4 ounce falernum
1/4 ounce Cinnamon Syrup
2 dashes aromatic bitters, such as angostura or Fee Brothers Whiskey Barrel Aged
1/4 ounce Navan vanilla liqueur

Pour honey and hot water into a small bowl and stir until smooth. Transfer to a blender and add all remaining ingredients except vanilla liqueur. Quickly pulse until frothy but not slushy, about 4 pulses. Pour into a collins glass and top with vanilla liqueur. = 1 drink

From: [email protected]

Post #582932 by msteeln on Fri, Apr 1, 2011 1:03 PM