A large glass jar should be filled with almonds, then sealed with 1 quart of water. Allow to sit for 30 minutes, occasionally shaking. Remove the water from the almonds and discard it before cleaning the jar.

The almonds should be roughly chopped before being re-added to the jar along with the final quart of water and being sealed. Place in the refrigerator overnight or let sit for 4 hours while shaking occasionally.

Over medium heat, add the star anise, cloves, and spices to a large skillet and stir frequently. Add the jar's contents to the pot once a minute has passed.

Stirring constantly, add the sugar and ginger to the saucepan. Reduce heat to low when mixture begins to boil, then simmer for 15 minutes while stirring constantly. In the meantime, wash the empty glass jar.

Turn off the heat and allow to cool. After it has cooled, whisk in the lime zest.

Refill the glass jar with the contents, seal it, and chill it for at least 8 hours or overnight.

Through two layers of cheesecloth, pour the liquid into a large measuring cup. 1 ounce of rum should be added for every 5 ounces of syrup. Stir thoroughly to combine. Distribute, cap, and refrigerate into new bottles. will last for two weeks at most.