On a medium to high flame bring your anise, cinnamon and evaporated milk to a slight boil in a small saucepan; turn flame off immediately as it begins to boil. Discard anise and cinnamon, set aside and let cool. In a blender add all the ingredients and blend until well combined. Pour mixture into a glass and it is ready to drink.
Haitian Holiday Punch
Pour all ingredients except champagne into a large container. Refrigerate for 2 hours. Add the chilled champagne when serving. Pour punch into a cocktail glass and decorate with a slice of orange.
Pour the Rhum Barbancourt 3 Star into a highball or collins glass filled with ice.Add the juices and stir, then add a splash of grenadine. Garnish with an orange wedge and a maraschino cherry.
Combine all ingredients in a blender. Mix at high speed for 45 seconds. Pour into a collins glass. Garnish with a pineapple wedge or strawberry slice.