Father and Son Rum Team - The Brinleys
1 qt cider
1 tsp ground ginger or sliced fresh ginger root
2 tsp cinnamon or 3 cinnamon sticks
½ tsp nutmeg
One Vanilla bean or 1 tsp pure vanilla extract
Whole Star Anise, scant handful
2 oz Chairman’s Reserve Rum
1 oz Brinley Gold Vanilla Rum
To a large pot add the cider and spices except the cloves. Slice the fruit into wheels and stud the flesh with the whole cloves and add to the pot. Split the vanilla bean and add to the mixture. Simmer on low heat keeping the mixture from reaching a boil. (Boiling will clarify and turn the cider into clear juice if you prefer that aesthetic, it won’t affect the taste). When hot, strain cider through a fine sieve or colander to remove spices and fruit.*
Add the rum to each heatproof glass or mug and pour strained cider. Garnish with cinnamon stick or orange wheel studded with cloves.
*Don’t let the spices go to waste! Simmer in water uncovered on the stove to fill your home with the warm spicy scent.