Ingredients

For 2 bottles:

  • 1 liter of white rum (if possible agricole white rhum from Martinique)
  • 5 to 6 local orange zests (difficult to find outside the Caribbean, you can take untreated oranges)
  • 1 kg of cane sugar
  • 1 vanilla pod
  • 1 Ceylon cinnamon stick
  • 1 clove (optional)
Preparation
  1. Scoop the zest from the oranges with a knife, being careful to remove the bitter white skin.
  2. Dry the zest in the sun for about half a day.
  3. Macerate the dry zest in white rum, with the vanilla cut in half lengthwise, the cinnamon stick and possibly the clove, for a minimum of 3 days to 1 week.
  4. Filter the resulting mixture.
  5. Mix with the rum flavored with the cane sugar syrup, pass through the filter and pour into an airtight carafe.
  6. Add the cinnamon stick and vanilla.