16 oz Wray & Nephew White Overproof White Rum
Zest of 9 limes, no pith
Zest of 1 grapefruit, no pith
20 dried allspice berries
20 whole cloves
1.5 oz (by weight) fresh ginger, peeled and diced
1 cup blanched almonds
16 oz cold-process cane syrup
.25 teaspoon almond extract
4.5 oz fresh lime juice, strained
1 64oz Mason jar
Roughly chop almonds and place in a dry skillet over medium heat, stirring constantly. Once they become aromatic (3-5 minutes), remove from heat.
Combine rum and toasted almonds in a large mason jar. Let the mixture sit at room temperature for 24 hours.
Add the lime zest and grapefruit zest, along with the ginger, allspice and cloves, to the almond and rum mixture. Let the mixture soak for an additional 24 hours.
Strain rum mixture through a cheesecloth-lined funnel into a medium-sized bowl. When finished, squeeze the cheesecloth to extract every last drop.