5 ml homemade Falernum syrup

150 ml good-quality white rum
Zest of 4 limes
20 cloves
25 g fresh ginger
90 ml freshly squeezed and strained lime juice
250 ml chilled sugar syrup (1: 1)
30 g almond flakes
Pan roast the cloves and almonds until browned. Blanch the ginger with boiling water, then grate or chop it finely. Put the lime zest, ginger, roasted almonds and cloves into a jar. Add the rum and set aside for 24 hours. After one day, strain the liquid through a strainer (or gauze), squeezing out every last drop. Add the lime juice and sugar syrup. Pour into a bottle.

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