A spiced take on the exotic classic that lends it a new dimension.
1.5 oz Kopper Kettle Dark Chai Spice Rum
.5 oz Pierre Ferrand Dry Curaçao
.5 oz Orgeat*
1 oz lime juice
1.25 cup raw, blanched almond slivers
2.5 cups hot water
2.5 cups white sugar
.5 oz orange flower water
1 oz vodka (for preservative)
Add all ingredients to shaker, add ice, shake. Double strain over fresh ice in rocks glass. Garnish with a lime wheel.
Soak almonds in warm water for at least 1 hour to macerate. Drain water. Put wet almonds in a blender, and blend while slowing adding 2½ cups of boiling-temperature water until the mixture has a smooth, creamy consistency. Let this mixture sit in non-reactive container for 2 hours. Using a chinois and a nut bag or cheese cloth, strain mixture into a saucepan, pressing hard to extract every bit of liquid. Add 2.5 cups of white sugar to saucepan with the almond milk you’ve extracted. Cook gently over medium heat and stir until sugar is all dissolved, then promptly remove from heat and let cool. Add Orangeflower water and vodka, store in clean container, and keep refrigerated. Yield: about 1 qt
Alec Spidalieri of Junction
421 Monticello Rd Charlottesville VA 22902