Add <quantity>1<unit>kg</unit></quantity> of white sugar to pot on medium heat

Cook and stir continuously until the sugar dissolves and turns golden. Be careful not to burn it

In a glass with cold water, drop a bit of caramel. If it hardens, the caramel is ready. Transfer immediately to another container out of heat

Slice <quantity>300<unit>g</unit></quantity> of ginger. Reserve

Chop <quantity>1<unit>tbsp</unit></quantity> of tonka beans

Crush <quantity>2<unit>tbsp</unit></quantity> of green cardamom pods and <quantity>1<unit>tbsp</unit></quantity> of cloves

Remove green cardamom shells, keeping the seeds

Crush green cardamom seeds and cloves

Add <quantity>1<unit>tsp</unit></quantity> of cinnamon powder and crush

Add chopped tonka beans. Crush

Heat <quantity>300<unit>g</unit></quantity> of caramel on low. Add crushed spice mix and stir

Add peel from <quantity>1</quantity> sicilian lemon

Add peel from <quantity>1</quantity> orange

Add sliced ginger

Add <quantity>300<unit>g</unit></quantity> of water

Cover and simmer for 40m to infuse spices

Add <quantity>3</quantity> cinnamon sticks

Add <quantity>½<unit>tbsp</unit></quantity> of cloves and stir

Strain into container in an ice bath. Stir until chilled

Fill bottle. Spiced Ginger Caramel is ready

Bring your cocktail game to the next level!