FLOWER SKULL COCONUT RUM BLEND – FLOWERS

Preparation: pour 60 cl of white rum into the carafe with 2 tablespoons of cane sugar and mix. Let macerate 1 month. Filter. Tasting: as is with 1/4 lime or in cocktails (punch, piña colada, mojito). Extra in desserts (fruit salads, cakes, pancakes) and for flambéing (bananas, prawns, scallops).

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