Ingredients
This is somewhat less volatile.
- 2 pints apple cider
- 2 tablespoons maple syrup
- 2 tablespoons granulated sugar
- 4 ounces lemon juice
- 1 quart gold Puerto Rican rum
- Lemon slices stuck with cloves
Preparation
- Heat the cider, stir in the syrup and sugar, then add the lemon juice and the rum. Garnish with the lemon slices and place a cinnamon stick as a stirrer in each glass or mug. These two recipes come from ”Rum Yesterday and Today,” by Hugh Barty-King and Anton Massel.
5 minutes
Dining and Cooking