Warehouse Charleston

This was the 3rd drink on the menu, as one of my friends likes fruity.
It’s a very spice forward, in a good way, drink. And I’m sure depending on what kind of Falernum you used, that would change the drink a bit. I used a Falernum given to me by Judith de Bie, of @rummieclub.nl. A local distillery and now also a shop.

110ml black rum- I used Goslings
110ml silver rum- I used Capt. Morgan’s
150ml Orange Juice
150ml Pineapple Juice Juice of 1 Lime
Juice of 1 Lemon
60ml Vanilla Spice Syrup
60ml Falernum

Combine all ingredients in an oversized mixing glass or pitcher and swizzle with crushed ice. then pour into crushed ice-filled glasses.

Garnish
6 dashes of Rhubarb Bitters, orange wedges, and cherries. I used Cherry Bitters, because I don’t have rhubarb. And my cherries are swimming at the bottom of the glass.

I also made this in a pitcher, and made 3 times the recipe. It was enough for a double serve each.

VANILLA-SPICE SYRUP
450ml water
115gms
Demerara sugar
115gms granulated white sugar
4 vanilla beans, split lengthwise
¼ cup whole cloves
4 whole cinnamon sticks

Combine all ingredients in a large saucepan over medium-high heat. Stir until the sugars dissolve, then remove from heat and let cool to room temperature. Strain into a clean glass jar and keep refrigerated for up to 2 weeks.

I made half this measurement. How many syrups can you keep in the fridge at once, seriously. And I used Vanilla Paste, 2 teaspoons of it in place of the vanilla beans.