Bar Manager Luc Wittenberg, Tiny Bar, Providence
This dolled-up hot cider is great as a one-off and scales up nicely to entertain a crowd. Simply multiply the number of guests by ingredients to achieve the correct batch volume.
Ingredients
- 8 ounces Jaswell Farm apple cider
- 1 ounce Captain Morgan Spiced Rum
- ½ ounce Suze Gentian Liqueur
- ½ ounce Tempus Fugit Crème de Noyaux
- ¼ ounce cinnamon simple syrup*
- Cinnamon stick for garnish
Preparation
Heat cider to a simmer. Combine rum, Suze, Crème de Noyaux and cinnamon simple syrup in a large mug. Pour in hot apple cider and garnish. Makes 1 cocktail.
*Cinnamon simple syrup: Combine 3 cinnamon sticks, 1 cup granulated sugar and 1 cup water in a small saucepot over medium-high heat. Once bubbling, simmer 5 minutes. Cool and funnel into a glass jar; refrigerate up to 2 weeks.
