Asian Spice Silk Road Falernum

Name: Asian Spice Silk Road Falernum
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: undefined 200 ml overproof rum preferably white to allow the spices to shine; undefined 100 g ginger peeled and roughly chopped; undefined 10 whole cloves; undefined 8 cardamom pods crushed; undefined 2 star anise pods; undefined 1 cinnamon stick; undefined zest of 2 limes avoid the white pith as it is bitter; undefined zest of 1 orange avoid the white pith; undefined 10 kaffir lime leaves torn; undefined 1 lemongrass stalk chopped; undefined 100 g almond flakes or raw almonds crushed; undefined 300 g white sugar; undefined 250 ml water; undefined 4 tsp matcha powder for a green tea influence; undefined 50 ml lime juice strained to remove any pulp or seeds

Complex homemade syrup with Asian and Caribbean flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

Unknown*

Calories

Unknown*

Net Carbs

Unknown*

Ingredients:

200 ml overproof rum preferably white to allow the spices to shine

100 g ginger peeled and roughly chopped

10 whole cloves

8 cardamom pods crushed

2 star anise pods

1 cinnamon stick

zest of 2 limes avoid the white pith as it is bitter

zest of 1 orange avoid the white pith

10 kaffir lime leaves torn

1 lemongrass stalk chopped

100 g almond flakes or raw almonds crushed

300 g white sugar

250 ml water

4 tsp matcha powder for a green tea influence

50 ml lime juice strained to remove any pulp or seeds

AI Request:Can you create a recipe for a homemade falernum with Asian flavours, give me the measurements in ML not in OZ and explain all the process

*Estimated by AI - may vary

Instructions

Description: Asian Spice Silk Road Falernum is a complex, homemade syrup that incorporates traditional Asian flavors with the spicy, sweet, and nutty characteristics of Caribbean falernum. This innovative concoction is perfect for adding an exotic twist to a variety of cocktails, lending them depth and a touch of Eastern mystique. Ingredients: - 200 ml overproof rum (preferably white, to allow the spices to shine) - 100 g fresh ginger, peeled and roughly chopped - 10 whole cloves - 8 cardamom pods, crushed - 2 star anise pods - 1 cinnamon stick - Zest of 2 limes (avoid the white pith as it is bitter) - Zest of 1 orange (avoid the white pith) - 10 kaffir lime leaves, torn - 1 lemongrass stalk, chopped - 100 g almond flakes (or raw almonds crushed) - 300 g white sugar - 250 ml water - 4 tsp matcha powder (for a green tea influence) - 50 ml fresh lime juice (strained to remove any pulp or seeds) Instructions: 1. In a large glass jar, combine the overproof rum, fresh ginger, cloves, cardamom pods, star anise pods, cinnamon stick, lime zest, orange zest, kaffir lime leaves, and lemongrass. Seal the jar and let it infuse in a cool, dark place for 24 to 48 hours; the longer it infuses, the stronger the flavors will be. 2. After the infusion period, strain the mixture through a fine-mesh sieve or cheesecloth to remove the solid ingredients. Press or squeeze the solids to extract as much liquid as possible. 3. In a saucepan, toast the almond flakes over medium heat until they are golden brown, stirring frequently to prevent burning. This should take approximately 3-5 minutes. Once toasted, add the infused rum to the almonds and remove from heat. 4. In a separate saucepan, combine sugar and water over medium heat. Stir until the sugar is completely dissolved to create a simple syrup. 5. Add the matcha powder to the simple syrup and whisk until fully incorporated. Allow this mixture to cool to room temperature. 6. Combine the rum and almond mixture with the matcha simple syrup. Add the fresh lime juice and stir well. 7. Let the mixture sit for an additional hour so that the flavors can meld together. Once the falernum has reached the desired taste, strain it again to ensure a smooth liquid. Bottle the falernum in a clean glass bottle and store it in the refrigerator. 8. Use your Asian Spice Silk Road Falernum as a flavorful addition to tropical cocktails, such as Mai Tais, Zombies, or your own creative concoctions. Always shake well before use as ingredients may settle.

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