Recipe for Spiced Rum with Ginger, Vanilla, and Cinnamon

Clean the chili. Wash the lemon and orange well before taking the zest. Peel the ginger. Split the vanilla bean lengthwise.

Put all of this in an empty bottle (like a soda bottle with a "traditional" cap) or in a large canning jar. Add the cinnamon, 1 tablespoon of honey, and the cane syrup.

To finish, in the remaining volume, add half white rum and fill the rest with dark rum. Leave some space to allow the mixture to aerate.