Serve this slightly sweet, spicy, and tart cocktail at your next celebration.
- 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
- 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
Katherine Sacks is a Berlin-based freelance writer and recipe developer specializing in travel, food, lifestyle, and health topics. A graduate of Drexel University’s culinary arts department and Northwestern University’s Medill School of Journalism, Katherine combines seven years of restaurant experience with her reporting and editing background. Her work has appeared in Chicago magazine, the Chicago-Sun Times, and FoodandWine.com, among other publications. She also contributes to culinary trade publication StarChefs.com, Forbes Travel Guide, and Snooth Eats, and blogs at LaVitaCucinare.com.