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Paul Clarke's Falernum #9
Ingredients
  • 2 tablespoons blanched, slivered almonds
  • 40 whole cloves, crushed
  • ¾ cup (6 ounces) white rum
  • Finely grated zest of 9 medium limes, with no traces of white pith
  • 1 (3-inch piece) fresh ginger, peeled and julienned
  • 1 ½ cups plus 2 tablespoons superfine sugar
  • ¾ cup plus 1 tablespoon warm water
  • 3 tablespoons fresh lime juice, strained
  • ¼ teaspoon almond extract
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