Preparation: Macerate the ingredients for 48 hours in 140 cl of white rum (2 bottles), then filter. Tasting: by the glass “planter style” diluted with fruit juice, or “ti’punch” with a quarter lime. You can also add 2 to 3 litres of fruit juice to the entire mixture.
Variants: extras for flavouring desserts: fruit salads, flambéed bananas, pancakes, canelés, babas and in marinades (shrimp, chicken, etc.).