Serve this slightly sweet, spicy, and tart cocktail at your next celebration.
- Yield: 6 -8 1x
Ingredients
Scale
- 3 cinnamon sticks
- 3 pieces anise
- 1 orange
- 3 cups cup spiced rum
- 2½ cups simple syrup
- 1 cup fresh lime juice
- 1 handful mint sprigs
- 10 dashes tiki bitters
- 10 dashes Peychaud’s bitters
- 5 dash Angostura bitters
- 750 ml sparkling water
Instructions
- Heat the cinnamon and anise in a small pan over medium heat until aromatic. Place in a large container and pour the rum into the spices. Zest the orange, and add to the rum. Let steep overnight.
- Gently muddle the rum, simple syrup, lime juice, tiki bitters, and mint sprigs.
- Pour into a pitcher, and add the Peychaud’s and Angostura bitters. (For an individual serving, I added these last, in the traditional manner. For a pitcher primed for a party, I added the bitters to the batch.)
- Top off with soda water.
- Serve in glasses filled with crushed ice
- Category: Cocktail
