Ingredients:
- 45ml spiced rum
- 15ml cinnamon sugar syrup (recipe below)
- 60ml fresh apple juice
- Ice cubes
- Slice of lemon, for garnish
Cinnamon Sugar Syrup:
- Combine ½ cup sugar, ½ cup water, and 1 tsp ground cinnamon in a small saucepan.
- Heat over medium heat, stirring until the sugar dissolves.
- Let it simmer for 2–3 minutes, then remove from heat.
- Cool completely before using. Store any leftover syrup in the fridge for up to 2 weeks.
Instructions:
- Fill a short glass with ice.
- In a shaker, if you have one, combine spiced rum, cinnamon sugar syrup, and apple juice. Shake briefly to chill. No shaker? Serve on the rocks.
- Strain into the prepared glass.
- Garnish with a slice of lemon or orange to your preference.
Spice up your Easter weekend with this warm, lightly sweet, and refreshing cocktail perfect for poolside evenings! The cinnamon sugar syrup adds a comforting, baked-goods taste reminiscent of hot cross buns – with no baking required.