Episode 70: Mount Gay 1703

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5 Minutes of Rum episode 70: Mount Gay 1703 (twice), more on falernum, the Home Bar Basics book and site, and the Corn ’n Oil.

Episode links:

Mount Gay (official)
Press-release for Mount Gay 1703
Inu-A-Kena’s review of Mount Gay 1703
Tartines to Tikis falernum round-up
Falernum number 8 from Cocktail Chronicles
Falernum number 9 at Post Prohibition
Falernum number 10
Jeffrey Morganthaler’s falernum
Home Bar Basics
Corn ’n Oil story (Home bar Basics)
Smuggler’s Cove book (Amazon)
Inside The Desert Oasis Room #28 with Sven Kirsten and Boris Hamilton
5 Minutes of Rum episode 11 (falernum)
5 Minutes of Rum episode 18 (The Man With the Golden Rum)
5 Minutes of Rum episode 32 (Mount Gay Eclipse)

Note: Amazon links are affiliate links. Buy something from Amazon using those links and I’ll get a penny or two kicked back my way. Mahalo!

Cloves soaked in JWray.

Cloves soaked in JWray.

Added lime zest, ginger, almonds.

Added lime zest, ginger, almonds.

Finished extract, ready to strain.

Finished extract, ready to strain.

Added simple syrup: - Oh yeah!

Added simple syrup: - Oh yeah!

Side-by-each

Side-by-each

Corn ’n Oil
1/2 oz falernum
2 oz blended aged rum from Barbados (Mount Gay Black Barrel)
2 dashes of Angostura bitters

Add everything to an old-fashioned glass and fill with crushed ice. Swizzle until the glass gets frosty. Sip.

Falernum #70
1. Soak ~40 cloves in 6 ounces of J Wray & Nephew rum for 48 hours.
2. Add the zest of 9 limes, 2 tablespoons of toasted slivered almonds, and 1 1/2 oz of peeled fresh ginger to the rum and cloves. Soak that mixture for 24 hours.
3. After that last 24 hours, add in 14 ounces of 2:1 simple syrup (2 parts sugar to 1 part water) and 1/2 tsp. almond extract. That was stirred together and then shaken together.

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