In a pot mix together the water, the rose and raspberry jam, the cinnamon sticks, the clove and the orange peel. Bring to a boil.
Drain the hot mixture.
In a heat resistant glass, put 1 teaspoon of butter, 40 ml of rum and fill up with the hot spicy mixture you’ve already prepared.
Stir till the butter melts and garnish with orange peel.
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