Use the falernum in this all-local cocktail.
Combine all ingredients in a large jar and seal the lid.
Steep the mixture for a couple days. (If desired, place jar a sunny spot to give the mixture a yellow hue.) Stir and taste often, as it can get too spicy if left too long.
Strain out the solids and reserve liquid.
Next, make a rich simple syrup by putting water in a small pot and bringing it to a boil. Add the sugar to the boiling water, stirring constantly until it is dissolved. Remove pan from the heat and allow to cool completely.
Add simple syrup, and lime and lemon juices to the steeped liquid.
Bottle the mixture, give it a good shake and it is ready to use.
8 oz. high-proof silver rum
2 oz. 151-proof rum
2 oz. minced ginger
4 oz. unsalted roasted almonds
Zest of 8 limes
20 whole cloves
20 cloves crushed in half
2 star anise
1 3/4 cups water
3 1/2 cups sugar
3 oz. fresh lime juice
1 oz. fresh lemon juice
2 oz. 151-proof rum
2 oz. minced ginger
4 oz. unsalted roasted almonds
Zest of 8 limes
20 whole cloves
20 cloves crushed in half
2 star anise
1 3/4 cups water
3 1/2 cups sugar
3 oz. fresh lime juice
1 oz. fresh lemon juice
This article appears in October 2011.