Add all the ingredients to a mixing glass with a few large ice cubes and shake vigorously.
Strain in a chilled cocktail glass, and add a few drops of Angostura bitters.
*Falernum (by Bratislav Glisic):.
Place 1 1/2 cups peeled almonds into a glass jar. Add 1 quart filtered water and rinse. Discard the water and add another 1 quart filtered water. Leave the almonds in the jar for 4 hours, shaking them occasionally.
In a large pan, combine 3 tbsp allspice, 1 tbsp whole cloves and 4 star anise over medium heat, tossing for 1 minute. Then add the water and almonds from the jar to the pan, along with 2 quarts white sugar and 1/2 cup peeled and cut ginger, stirring continuously. When the mixture is about to boil, reduce heat and simmer for 15 minutes, stirring frequently. Remove from heat and let the mixture to cool down, add the zest of 1 lime and stir. Pour the mixture back into jar and place in the refrigerator overnight.
The following day, strain the mixture over cheesecloth. In a fresh jar, combine the syrup and overproof rum: For every 5 oz syrup, add 1 oz overproof rum. Stir well and store up to 2 weeks.