Ingredients
- 1 l Damoiseau White rum 40%, 50% or 55%
- 100 g dehydrated bananas
- 1 fresh banana
- 30 ml Penja peppercorns
- 200 ml sugar cane syrup
Recipe
- Pour 1 l of Damoiseau White rum into a large jar.
- Infuse the dehydrated bananas and fresh banana cut into pieces.
- Add a shot glass of lightly crushed Penja peppercorns and the sugar cane syrup.
- Shake regularly (once a week) and leave to macerate for at least 45 days before drinking.
- Macerated rum
- White 40
- White 50
- White 55
- Mild
- Spiced
- Fruity
- Opulent
