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
- Scoop the zest from the oranges with a knife, being careful to remove the bitter white skin.
- Dry the zest in the sun for about half a day.
- 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.
- Filter the resulting mixture.
- Mix with the rum flavored with the cane sugar syrup, pass through the filter and pour into an airtight carafe.
- Add the cinnamon stick and vanilla.