In the rum bottle, slide in the split vanilla beans and cinnamon sticks.Pour in the cane sugar and stir.Close the bottle and allow to macerate for a minimum of 4 months.During this period, stir regularly and taste from time to time.
Discover other recipes of the Creole cuisineChocolate2 Recipe Martinique©Chocolate Recipe Martinique|ShutterstockCreole hot chocolateCocktail12©Cocktail12|ShutterstockDark’n Stormy©Feroced'avocat Recette Martinique|Rachel CezetteFierce Lawyer