5 Minutes of Rum episode 11: Wray & Nephew overproof rum, falernum, and The Hawaiian Eye. Episode links: J Wray & Nephew officialJ Wray & Nephew UK siteWray & Nephew at the Ministry of RumTing (wikipedia)Velvet FalernumBG Reynolds falernumFee Brothers falernumSnugHarbor falernumFalernum recipe at PostProhibition.comStopper bottles for syrupsBeachbum Berry Remixed Falernum components (or COM-ponents as you say) Infused Wray & Nephew. Final falernum prep. Bottled falernum The (modified) Hawaiian Eye Falernum #96 oz Wray & Nephew Overproof White RumZest of 9 limes with no white pith40 whole cloves1 1/2 oz (by weight) peeled and chopped fresh ginger2 tablespoons blanched, slivered almonds14 oz 1:1 simple syrup.3/4 teaspoon almond extract4 1/2 oz fresh lime juice, strainedToast cloves and almonds in 350 degree oven for 5-7 minutes or until they begin to get aromatic. Combine the rum, lime zest, cloves, almonds and ginger in a sealed mason jar, letting mixture soak for 24 hours. After 24 hours. strain this through moistened cheesecloth, squeeze out all the liquids. Create a 1:1 ratio simple syrup from 1.5 cups of sugar and 1.5 cups of warm tap water. Shake or stir until sugar is dissolved. This should yield a little more than 14 oz. Add the almond extract, sugar syrup, and lime juice to the rum mixture. Stir to combine. Bottle, refrigerate and amaze your friends.  The (modified) Hawaiian Eye1/2 oz lime juice1/2 oz falernum1/2 oz simple syrup1/2 oz Wray & Nephew Overproof rum1 oz Gold Puerto Rican rum (sub Gold Virgin Islands rum)1 cup crushed iceCombine all ingredients and blend for 5 seconds. Pour unstrained into a tiki mug, tulip glass, or pilsner glass. garnish with mint.