Partly Cloudy Recipe

By
The Serious Eats Team
The Serious Eats Team
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Updated August 09, 2018
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A riff on a Dark and Stormy; the resemblance comes in the pairing of ginger and rum (and, well, the name). At The Spotted Pig, bar manager Ryan Gannon makes his own falernum: a sweet syrup that uses allspice and ginger and clove and lime zest steeped in over-proof rum "until it gets nice and happy," when it's combined with simple syrup with almond extract; in the drink, it commingles with lime and grapefruit juice along with Mount Gay rum, Aperol, and ginger beer.

Recipe Details

Partly Cloudy Recipe

Active 10 mins
Total 0 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

For the Falernum:

  • 40 whole cloves

  • Zest of 9 limes

  • 1/2 cup julienned ginger

  • 6 toasted almonds

  • 1 cup overproof rum (Wray & Nephew works well)

  • 14 ounces rich simple syrup

  • 3/4 teaspoon almond extract

For the Cocktail:

  • 3/4 ounce homemade falernum

  • 3/4 ounce freshly squeezed lime juice

  • 3/4 ounce freshly squeezed grapefruit juice

  • 1/2 ounce Aperol

  • 2 ounces Mount Gay Rum

  • Ginger beer

Directions

  1. For the falernum: Combine cloves, lime zest, and ginger with rum for 24 to 48 hours. Strain through cheesecloth; combine with simple syrup and almond extract.

  2. For the cocktail: Fill a cocktail shaker with ice. Add homemade falernum, lime, grapefruit, Aperol, and rum. Shake well. Strain into an ice-filled Collins glass and top with ginger beer.

Special Equipment

Cheesecloth

Nutrition Facts (per serving)
289Calories
0gFat
25gCarbs
0gProtein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories289
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 8mg0%
Total Carbohydrate 25g9%
Dietary Fiber 0g0%
Total Sugars 22g
Protein 0g
Vitamin C 16mg79%
Calcium 8mg1%
Iron 0mg1%
Potassium 74mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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