1/2 cup white rum
1/2 ounce fresh echinacea root or 1/3 ounce dried
1/2 cup fir needles from the Fraser fir (Abies fraseri) or Norway Spruce (Picea abies)
2 tablespoons eucalyptus honey
Pinch freshly ground black pepper
3 calamondin oranges or 1 lime, sliced
1 star anise
1 cup boiling water
1 teaspoon unsalted butter
The rum will keep in a cool, dark place for up to 1 year.
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