3 tangerines or oranges
2 lemons or grapefruit, or one of each
1 1/2 cups sugar
Half a vanilla bean, split lengthwise
2 liters rose
1 cup vodka
1/4 cup dark rum
Slice citrus in thick wheels and place them in a clean container (glass or hard plastic) with a wide mouth and a tight-fitting lid. Add sugar, vanilla bean, cinnamon stick, rosé, and vodka.
Stir this well with a spoon (not wooden, as it may harbor bacteria that could inhibit fermentation) and fasten the lid. Keep the jar in the refrigerator, shaking occasionally to dissolve the sugar. After about 6 weeks, mix in 1/4 cup dark rum and strain everything through a fine strainer or several layers of cheesecloth. Store in bottles at a cool room temperature or in the refrigerator; it will last indefinitely. Lovely plain or mixed with sparkling wine or water.