A simple syrup infused with Caribbean spices that brings a new delight to sundowners.
Ingredients
4-6ouncesStrong clear rum (like Bacardi 151)
2tbspCloves
2 tbspAllspice
1nutmegrough ground
1tbspAnise seed (or 6 star anise)
1rind of 1 whole lime(full rind, not zest)
1/2cuprough cut ginger
2cupsSugar
1cupWater
10dropsAlmond extract
Instructions
Chop the ginger. No need to take the skin off since it will be strained.
Pour the rum in a large soup bowl.
Dry fry the cloves, allspice, nutmeg, and anise for about 5 minutes, until very aromatic.
Add the dry spices to the rum, along with the ginger and lime skins. Let stand, covered with plastic wrap, for at least 24 hours or up to 3 days.
After 1-3 days, make the simple syrup. Add the sugar and water to a medium sauce pan. Heat over low, stirring constantly. Once the solution clarifies (5-10 minutes), remove from heat.
Strain the rum and spice mixture through double layer of cheesecloth into the simple syrup. Stir in the almond extract, if desired. Bottle and let cool.