Cocktail fountain for arranged rum 6L

Directions for use: pour between 3 and 5L of white rum with 5 tablespoons of honey and 5 tablespoons of cane sugar or cane sugar syrup into the fountain and mix with a wooden spoon. Let macerate for 1 month before tasting.
Tasting: as is or as a base in cocktails (punch, piña colada, mojito). Extra in desserts (fruit salads, cakes, pancakes) and for flambéing (bananas, prawns, scallops).
After 2 months of maceration, filter the spices.

Store away from light and moisture.

Possible traces of nuts, sesame, mustard, gluten, milk, soy, sulfites.