|Tiki Event - bar in the jungle|
1 tablespoon whole allspice
1 whole nutmeg
zest of 8 limes (I used a micro plane to avoid the bitter white pith)
1/2 cup fresh ginger, peeled and sliced
4 oz white rum
4 oz amber rum
2 cups sugar
1 cup water
Combine the lime zest and ginger in a glass jar. Toast the cloves, allspice and nutmeg in a dry pan over medium heat for for a few minutes or until they start to smell really good, and then add them to the jar too. Add the rums and make sure all the goodies are covered by the rum. The stuff in the jar looks pretty cool at this point. Then seal the jar and let it sit overnight. The next day strain the spiced up liquid through cheese cloth or a fine mesh strainer. Try and squeeze as much goodness out of the solids as you can.
Combine the sugar and water in a pot over high heat and stir until dissolved. Let cool. Combine the spicy rum with the sugar syrup and you have a basic falernum syrup. Some recipes call for fresh lime juice to be added to the syrup at this stage but apparently it wont keep as well. So just add the fresh lime at the time of consumption. For the party I used a ratio of 3 parts syrup to 2 parts fresh lime juice. The crushed ice is key as it chills, dilutes and mellows out the sweetness and acidity.