1. Preheat the oven to 400°F and toast the almonds on a cookie sheet until slightly darkened and fragrant, about five minutes. Be careful not to let them burn. Let cool before using.

2. Place the almonds and cloves in a sealable glass jar and pour in the rum. Shake and let steep 2 days. (For a less intense clove flavor, steep 1 day.)

3. Zest the limes, being sure no white pith is included. Set aside four of the limes for use in the rest of this recipe, and reserve the rest for another project. Add lime zest to the jar. At this point you can also add other spices, if desired. Shake and let steep for 1 day.

4. Strain mixture through cheesecloth, pressing to extract as much liquid as possible.

5. Juice four of the limes, and strain the juice into a sauce pot. Add water and sugar, then bring to a boil on medium heat. Cook until sugar is dissolved, about 5 minutes. Let syrup cool, then combine with the strained almond and clove infusion. Strain mixture through a coffee filter, if desired, then let it rest for an additional 12 hours before use.

Special equipment

cookie sheet, zester, fine-mesh strainer, coffee filter or cheese cloth

This Recipe Appears In

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