Diamond Rock

Adapted by StarChefs.com
July 2012


Spring Falernum
50 cloves
1 whole nutmeg bulb
1 tablespoon whole allspice
16 ounces Jamaican white rum
1 cup ginger, peeled, chopped, and pulsed (in a food processor)
zest 8 limes
zest 2 grapefruits
1 quart blanched almond slivers
1 quart sugar
16 strawberries
To Assemble and Serve
1½ ounces white Rhum agricole
¾ ounce lime
½ ounce lemongrass syrup
2 dashes cardamom tincture


For the Spring Falernum:
Put allspice, nutmeg, and cloves in a ziplock bag and crack with a meat mallet. Toast on the stove until they become fragrant. Add the spices, rum, ginger, and citrus zest to a jar, shake well and let sit for 24 hours.

The next day, strain through a chinoise with an oil filter inside. Squeeze the oil filter to get all of the liquid out. Toast the almonds in the oven, about 8 minutes at 325°F. Blend the almonds with a quart of hot water a Vitamix Quiet One blender. Strain through a chinoise. Take almond milk and reserve.

Cut the ends off of the strawberries and blend with the almond milk in the blender. Strain through a chinoise. Take the strawberry-almond milk and add the quart of sugar. Bring to a simmer until the sugar has melted. Add the infused rum mixture and add to the pot. Blend in an immersion blender. Mixture will last at up to 1 month refrigerated. Shake well before use.

To Assemble and Serve:
Shake rum, lime, lemongrass syrup, ½ ounce Spring Falernum, and cardamom tincture. Strain into coupe garnished with a square cube of ice.