Havana Cider
- Level: Easy
- Yield: 1 serving
- Total: 1 hr (includes cooling but not steeping time)
- Active: 10 min
Ingredients
One 1-inch piece fresh ginger, peeled and thinly sliced
5 fresh mint leaves, preferably chocolate mint, plus mint sprigs, for garnish
1/8 teaspoon ground cinnamon
1 1/2 teaspoons Simple Syrup, recipe follows
1 1/2 ounces spiced rum or Vanilla-Spiced Rum, recipe follows
2 ounces apple cider
1 1/2 ounces ginger beer
1 lime wedge
Simple Syrup:
1 cup sugar
Vanilla-Spiced Rum:
1 vanilla bean, split but not scraped (see Cook's Note)
1/2 teaspoon vanilla paste
One 750-milliliter bottle spiced rum
Directions
- In a cocktail shaker, add the ginger, mint, cinnamon and simple syrup, then muddle. Add the rum, cider and some ice, preferably a very large cube, and shake. Fill a cup with ice cubes. Strain the cider into the cup and top with the ginger beer. Garnish with the lime and mint.
Simple Syrup:
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator for up to 1 month.
Vanilla-Spiced Rum:
- Add the vanilla bean and vanilla paste to the bottle of rum. Cover and let the rum steep for at least a day.
Cook’s Note
For the Vanilla-Spiced Rum, you can also use spent vanilla beans instead of a fresh bean.