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Falernum

Created by JostLori on June 30, 2014

1 1/2 cups almonds (blanched, preferably with the skin removed, coarsely chopped slivered almonds are fine if you can't find whole ones)
1/2 cup fresh ginger, roughly chopped (peeled)
1 tablespoon whole cloves
1 tablespoon whole allspice
4 star anise pods

Step 1: Place almonds in a large glass jar, cover with 1 quart of water and seal. Let sit, shaking occasionally, for 30 minutes. Strain the almonds, discarding the water and washing out the jar.
Step 2: Roughly chop the almonds, place them back in the jar, cover with the remaining 1 quart of water and seal. Let sit, shaking occasionally for 4 hours or place in the refrigerator overnight.
Step 3: Place the cloves, allspice and star anise in a large saucepan over medium heat, tossing frequently. After one minute, add the contents of the jar to the saucepan.
Step 4: Add ginger and sugar to saucepan, stirring continuously. When mixture nears a boil, reduce heat to low and let simmer for 15 minutes, stirring frequently. Meanwhile, clean the emptied glass jar.
Step 5: Remove from heat and let cool. Once cool, add the lime zest and stir.
Step 6: Pour the contents back into the cleaned glass jar, seal and refrigerate overnight or for at least 8 hours.
Step 7: Strain through a double layer of cheesecloth into a large measuring cup. For every 5 ounces of syrup, add 1 ounce of rum. Stir well to integrate. Distribute into fresh bottles, cap and refrigerate. Will keep for up to 2 weeks.