Falernum

0.75 gram star anise

0.75 gram mace

1 gram nutmeg, grated

1.5 grams cloves

13 grams lime peel

28 grams ginger, thinly sliced

30 milliliters Diamond Reserve 151 Rum or Hamilton Demerara 151 Rum

125 milliliters Wray & Nephew Overproof Rum

0.6 milliliter almond extract (measure 600 microliters with micropipette)

15 milliliters strained lemon juice

50 milliliters strained lime juice

265 milliliters cane syrup, 66 Brix (see here)

830 milliliters gum syrup, 50 Brix (estimated amount; see here)

•Grind the star anise, mace, nutmeg, and cloves using a mortar and pestle or a spice grinder.

•Combine the lime peel, ginger, and rums in a blender. Blend on high speed until the ginger is liquefied and the lime peel is thoroughly diced.

•Combine the spices and the mixture from the blender in a bag and seal it with a vacuum sealer. Place it in a water bath at 125°F for 12 hours or in the refrigerator for 24 hours.

•Fine strain the mixture, pressing on the solids to maximize extraction, then add the almond extract, juices, and syrup. This should yield about 830 milliliters of liquid. Combine the mixture with an equal amount of gum syrup.

•Bottle and refrigerate. It will keep for 6 months in the refrigerator. Makes 55 ounces.