6 ounces white rum (I used Ron de Venezuela Santa Teresa Claro)
The peal of 6 lemons with no trace of the white part (I used Meyer lemons)
2 ounces of grated fresh ginger
½ teaspoon almond extract
14 ounces of sweet syrup prepared by dissolving two parts sugar to one part water (without heating).
5 ounces of lemon juice strained
Combine rum, lemon peel, cloves and ginger in a covered container and let stand refrigerated for one week. Pass through a cloth strainer, which is then squeezed to extract all the liquid and discard solids. Add almond extract, sweet syrup and lemon juice. Mix well. Save in a sterilized bottle. Refrigerate.