Wash the lemons and leave to dry, and then peel the zest without the pith and add t the alcohol
Split the vanilla pods lengthways down one side and scrape the seeds of the pod into the alcohol, before adding the remains of the pod along with the cloves, cinnamon and coffee beans and add into a large preserving jar.
Wearing rubber gloves as walnuts badly stain, cut each walnut into quarters add into the alcohol with the other aromatic ingredients, close the lid and leave to macerate/steep in a cool dark place during which time the flavours and colours will seep out and infuse with the alcohol.
After 4 months, make a syrup with the water and sugar and simmer for 5 minutes and set aside to cool
Strain the aromatic liquid that your walnuts are steeping in.
Pour the dark liquid into the cooled sugar syrup, stir gently and bottle.
Leave it to rest for 1 more week and have your first taste on November 3rd