An idea I had while being inspired by a rum served in a fine dining restaurant, which I reinvented by adding a new ingredient, cinnamon.
Pour out a quarter of the rum from the bottle.
Cut the oranges into thin slices (so they can be added to the bottle of rum).
Insert the orange wedges into the bottle of rum.
Integrate the cinnamon into the bottle of rum.
To finish, let the rum macerate for a month.
0 servings
10
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