Leave the ingredients to macerate for at least 3 weeks in 140 cl of white rum (2 bottles), then filter.
Tasting: in ti'punch, with 1/4 lime and a dash of cane sugar syrup, or in all rum-based cocktails: planter, mojito, piña colada...
Extra for flavouring desserts: fruit salads, cannelés, flambéed bananas, babas, etc.