Spiced Rum Recipe

Combine and heat

In a small saucepan combine 1 cup water, 1 cup granulated sugar and 1/4 cup light brown sugar. Add 2 cinnamon sticks, 6 cloves, 6 allspice berries, 1 tablespoon thinly sliced fresh ginger and one large strip of orange peel.

Simmer

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve sugars. Once it simmers, reduce heat to low and continue to gently simmer for 8 minutes to extract the spices and ginger flavor.

Infuse off heat

Remove the pan from heat and let the syrup steep for 15–20 minutes for a more pronounced spice aroma. Taste after 10 minutes and adjust steep time if you prefer milder or stronger spice notes.

Finish and strain

Stir in 1/2 teaspoon vanilla extract. Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids. Let the syrup cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.

Prepare glass

Fill a shaker or mixing glass with about 1 cup ice.

Combine ingredients

Add 6 fl oz spiced rum, 3 fl oz apple cider, 2 tablespoons smooth apple sauce, 1/2 tablespoon fresh lemon juice and 3/4 fl oz spiced simple syrup to the shaker. The apple sauce adds body and a fresh apple note—ensure it is smooth to avoid large bits.

Shake until chilled

Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker feels cold and the apple sauce is well incorporated, creating a lightly cloudy, slightly frothy texture.

Strain

Double-strain the mixture through a fine mesh strainer into a chilled old-fashioned or rocks glass over fresh ice to remove any small apple solids and produce a smooth drink.

Garnish and serve

Garnish with an apple slice and either a light dusting of ground cinnamon or a cinnamon stick. Serve immediately.