Spicy Rum Apple Cider
Turn up the heat on fall with this Spicy Rum Apple Cider cocktail! Made with Bacardi Gold rum, cranberry syrup, apple cider, and a Thai chili kick, it’s the perfect seasonal sip for cozy nights, fall cocktail parties, or holiday gatherings. Save this recipe if you’re searching for fall cocktail recipes, apple cider cocktails, or spiced rum drinks with a twist.
Servings: 1
Ingredients
- single medium-length Thai pepper + 1 additional one for garnish
- 3/4 ounce cranberry simple syrup
- 1 ounce Bacardi Gold Rum
- 3 1/2 ounces Apple Cider
- 1/2 tsp brown sugar
- Pinch ground clove
- apple slices
- a sprig of fresh mint
Instructions
- 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.
Notes
How to garnish this Rum Apple Cider
- Slice a 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 the apples but beneath the sprig of fresh mint.
- Arrange the garnish on the rim of the cocktail glass and serve.