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1
Toast the almonds and cloves in a small, dry frying pan over medium heat until the almonds are golden and the cloves are aromatic, about 5 minutes.
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2
Remove from heat to cool slightly, about 3 minutes.
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3
Place cloves, almonds, rum, lime zest, and ginger in a 2-cup nonreactive container with a tightfitting lid.
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4
Cover, shake to combine, and let mixture sit for 24 hours at room temperature.
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5
Combine sugar and water in a 1-quart container with a tightfitting lid.
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6
Cover and shake until all the sugar has dissolved and the mixture looks clear, about 5 minutes.
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7
(By not heating the sugar-water mixture, the simple syrup will be less dense and crisper than a cooked syrup.)
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8
You should have 1 3/4 cups; set aside.
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9
After 24 hours, strain the rum mixture through a moistened cheesecloth or several layers of paper towels set in a fine mesh strainer over a small bowl.
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10
Taking care not to rip the cloth or paper towels, press the solids against the strainer to extract all the liquid.
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11
Discard the solids.
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12
Add the strained liquid, lime juice, and almond extract to the reserved simple syrup.
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13
Shake until combined.
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14
Keep refrigerated for up to 1 month.
