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Honey Apple Spiced Rum


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  • 1 ⁄2 cup sugar
  • 1 ⁄2 cup water
  • 1 1⁄2 cups apple cider
  • 1 Honeycrisp apple
  • 1 1⁄2 cups spiced rum
  • 6 tablespoons fresh lemon juice
  • Ice cubes
  • 6 rosemary sprigs



Step 1

For the simple syrup: In a heavy-bottomed saucepan, combine the sugar and water over medium heat and bring to a boil, stirring occasionally. Continue to boil, stirring occasionally, until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool to room temperature. You should have about 3⁄4 cup syrup. Measure 6 tablespoons to use for the recipe; reserve the remainder in an airtight container in the refrigerator for a second batch of this cocktail or to sweeten other drinks. It will keep for up to several months in the refrigerator.

Pour the apple cider into a measuring pitcher or other container with a spout. Peel the apple. Using a melon baller, scoop out 6 apple balls, being careful to avoid the core. Add the apple balls to the cider and reserve.

In a small pitcher, stir together the rum, the 6 tablespoons simple syrup, and the lemon juice. Fill 6 cocktail glasses with ice. Remove the apple balls from the cider and skewer each one onto the woody end of a rosemary sprig. Add 1 sprig to each glass. Pour the apple cider into the rum mixture and stir well. Then pour the rum-cider mixture over the ice in the glasses, dividing it evenly. Serve right away.

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