Caribe Syrup [Total Tiki]

Also known as “Caribe Syrup”. Heavily adapted by Beachbum Berry from a “mai tai syrup” recipe from the Caribe Hilton. [2014] The late lamented Stephen Remsberg (1947-2022), who amassed the world’s largest collection of vintage rums and was also an avid collector of tropical drink recipes, wrote a letter to the Caribe Hilton in the early 1970s telling them how much he liked their Mai Tai and asking for the recipe. They actually sent it to him. He showed the Bum the "mai tai syrup" spec they included, which entailed reducing down a multi-ingredient, multi-gallon vat of the stuff into a thick sludge. After all the work of making it, we found that their Mai Tai wasn't printable, but that the syrup had possibilities. The Bum ended up adapting it into the “Caribe Syrup” that is the heart of the Professor Remsberg's Punch. ======== 1 whole grated grapefruit peel 1 1/2 whole grated orange peels 1 1/2 whole grated lemon peels 6 cloves, cracked (not crushed) 1 three-inch cinnamon stick, cracked (not crushed) 1/4 ounce Angostura bitters 1/4 ounce vanilla extract 64 ounces (4 pounds) organic cane sugar 64 ounces (1/2 gallon) water Bring everything to a boil, then cover and simmer for 30 minutes. Remove from heat and let cool, still covered, to room temperature. Strain, bottle, and store in fridge. Lasts up to 2 months or more. ========