Although there are many recipes for shrubb, my peripatetic life has kept me from making it in the traditional manner, which involves sun-drying citrus peels and a lengthy maceration. I have created my own variation using some of the fruit from my Louisiana trees and local rum made from the sugarcane that culturally connects New Orleans with the French Caribbean. The recipe is simple: Rhum agricole, a caramel-y rum distilled from sugarcane juice rather than molasses, is combined with the peels of bright, sweet citrus fruits, usually clementines. Then vanilla, cinnamon, and cane sugar are added. It only begins there, however; there are as many variations as there are grandmothers in the Caribbean, each with its own special fillip. Some add a few cloves, others fresh nutmeg, and still others a bit of prune liqueur. I'm still working on mine.