Into a large bar-glass add a single medium length Thai pepper, 3/4 ounces cranberry simple syrup, 1/2 tsp brown sugar, and a pinch of ground clove.

Press and muddle the Thai pepper into the cranberry simple syrup, brown sugar, and ground clove mixture until the pepper breaks into pieces.

The mixture will take on a reddish tint. Pour in the Bacardi Gold rum and apple cider.

Add the ice and mix thoroughly with a long-handled bar-spoon vigorously for 60 seconds.

Strain into a standard rocks glass with a single large block of ice.

Garnish. Slice Honey Crisp apple on a mandolin.

Stack the slices of apple and using a sharp paring knife cut the apples into rectangles.

Pierce the stacked apples with a cocktail stick and thread the stem of the fresh mint through.

Situate a whole Thai chili pepper on top of apples but beneath the sprig of fresh mint.

Arrange the garnish on the rim of the cocktail glass and serve.