for 60 cl of white rum with 2 soup spoons of cane sugar in the carafe and mix well. Then leave to infuse for 4 weeks before filtering it. Can be enjoyed pure with ice and a zest of lime or as part of a rum cocktail like planteur, piña colada or mojito. Very good in the kitchen to aromatise desserts or to flame dishes like duckbreast, bananas, crepes or scallops.
