MbtS Orgeat syrup
I prefer this home-made orgeat. Richer, more aromatic and better suited my Tiki recipies than the articficial-tasting commercial alternatives.
Ingrediences:
•200g almonds
•350ml water
• about 200-250g table sugar
•1 tbs molasses
•1tsp almond essence
•3 tbs rosevann
•50ml rum
•60ml Amaretto di Sarono
•1 tsp grated orange zest
•
• Scald almond with boiling water and peel the almond skins off.
• Toast almonds on backing sheet for 6-8 minutes at 220 degree Cesius.
• Let almond cool a little, use food processor to grind almonds into coarse flour.
• Put the almond flour into a bowl and add the water. Mix and let sit for 1 hour.
• Use a cheese cloth to press out the water. Have both water and almond mass back into the bowl.
• Repeat this three times to extract most of the oils and taste from the almonds. Add orange zest when steeping the third time.
• After the third steeping, use the cheese cloth the last time to extract all the almond water. Discharge the almond/orangezest pulp.
• Measure the volume of your almond milk and add the same volume of table sugar and a small tablespoon of molasses.
• Warm carefully until the sugar is dissolved.
• Let the blend cool, then add almond essence, Amaretto, Rose water and rum.
• Done! Store in refrigerator. Shake before use, as the fat in the milk might separate during storage.
MbtS Pimento Dram
I found it difficult to get a Pimento Dram here in my area, so I decided to make my own. Good choice!
Ingrediences:
•135ml lightly aged column-still rum
•100ml demerara sugar
•2tsp table sugar
•50ml water
•7g whole pimento
• Toast the whole pimento i a dry pan until fragrant. Let cool a little.
• Use a mortar to crush the pimento coarsly. Do not grind it into fine powder!
• Add pimento and rum to a jar and let sit in a cold dark place. Shake the jar every day.
• After 10 days extract the infused rum through a coffee filter.
• Disolve the demerara and table sugar in water (you may warm it up in a saucepan to get this done quicker, but be careful not to boil of the water!).
• Let the sugar syrup cool, then mix it with the infused rum.
• Store in a bottle for 3-4 days before use.
Kessel Dram
A spice dram composition of my own, predominatly cinnamon and star anise flavors, used in Star Wars Tiki cocktails.
Ingrediences:
•150ml lightly aged column-still rum
•75ml table sugar
•50ml water
•2 star anise, crushed
•2 cinnamon sticks of 5cm length each, crushed
•5 cloves, crushed
• 1/2 tsp freshliy grated nutmeg
• Add all the spice to the rum in a small jar. Let sit i a dark cool place for 5 days, shaking the mixture every day.
• Extract the infused rum through a coffee filter.
• Disolve the table sugar in water (you may warm it up in a saucepan to get it done quicker, but be careful not to boil off the water!).
• Let the sugar syrup cool, then mix it with the infused rum. Store in a bottle for 3-4 days before use.
• 1 part Kessel Dram and 2 parts organge juice can be used as a nice substitute for Donn's Mix, as well.
Accacia Honey Syrup and Demerara Syrup
Accacia Honey Syrup
Accacia honey matches the V-2 cocktail superbly, as it has a little more restrained flavor than other honey.
Ingrediences:
•1 part Accacia Honey
•1 part water.
• Mix the ingrediences, do not heat the blend. Done!
Demerara Syrup
Ingrediences:
•2 parts demerara sugar
•1.5 parts water
• Warm ingrediences slowly in a small saucepan until the sugar is dissolved.
MbtS Falernum #9
I experimented with home-made Falernum.
This is my favorite recipe.
Ingrediences:
•120g almonds
•150ml lighty aged columstill rum
•30 cloves
•4 pimento berries
•40g fresh ginger, finely chopped/grated
•8 limes
•120g table sugar
•150ml water
• Scald and peel almonds, then toast them for 5-6 minutes at 200 degree Celsius in the oven. Let cool and chop finely.
• Toast cloves and pimento berries i dry pan until fragrant.
• Crush cloves and pimento lightly in a mortar, don't grind to a powder. Add spices , almonds and rum to a jar and let sit for 2 days in a cool, dark place.
• After 2 days wash 8 limes and zest them (be careful to avoid the white part of the zests). Add zest and the chopped ginger to the rum infusion and let sit for another 2 days. Keep 4 of the limes.
• Strain through cheese cloth. I usually filter the infusion additionally through a coffee filter for a less cloudy result.
• Juice the 4 limes and filter through cheese cloth. Add to infusion.
• Make a simple syrup with the measured sugar and water, let cool and add to the infusion. Blend everything well and start mixing your cocktails!
• I store this Falernum in the fridge.