80 cl de rhum Barbancourt (trois-étoiles)
2 cuillerées à soupe de miel
30 cl de nerctar de fruit de la passion
Cannelle et noix de muscade
Mélanger le rhum, le miel et le nectar. Chauffer et flamber. Verser dans un grand verre. Saupoudrer de cannelle et de muscade.
Ogoun Feray gwog
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