It’s tiki time! Three Dots and a Dash’s Beverage Director, Kevin Beary, developed this Falernum recipe through dozens of test trials and has finally come up with the perfect addition to push your tiki cocktail to the next level. So channel your inner Don the Beachcomber grab and get to mixing!
Yield: 37.5 Ounces
Shelf Life: 1 Month
14 oz. water
3 ¼ cups demerara sugar
5 cups raw almonds, blanched
14 oz. cold water
5 ¼ oz. (375mL) Wray And Nephew Overproof rum
3 T whole cloves
5 ¼ T lime zest
reserve lime juice and 5 ¼ T of lime zest, separately
4 cups fresh peeled ginger, juiced
2:1 Demerera Syrup
Method: Combine 14 ounces of water and demerara sugar. Stir well and soak overnight.
Note, if you do not have time to soak overnight, solution can be mildly heated, ensuring water does not reduce in the heating process.
Method: Combine 14 ounces of cold water with blanched raw almonds and place in the refrigerator for 24 hours. Drain water. Weigh soaked almonds and add the same weight in water. Pour in a blender and pulse on high. Pour contents into a nut bag and press milk.
Clove Infused Rum
Method: Combine 6 ounces of Wray and Nephew overproof rum with whole cloves. Allow to infuse in the refrigerator for 24-hours. Strain out cloves.
Lime Zest Infused Rum
Method: Combine 6 ounces of Wray and Nephew overproof rum with lime zest. Allow to infuse in the refrigerator for 24-hours. Strain out all remnants of lime zest.
20 oz. demerera syrup
2 ½ oz. clove-infused rum
2 ½ oz. lime zest-infused rum
2 ½ oz. fresh ginger juice
2 ½ oz. almond milk
2 ½ oz. fresh lime juice
Method: Strain lime juice, removing all pulp. Combine all ingredients very well. Store in a clean glass container in the refrigerator. Shake well before using as almond milk tends to separate out of the mixture. Shelf life of 1 month.