Recipe courtesy of Stephen Phillips

Hot Rasapple-Rum Cider

  • Yield: 1 serving
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1 cup apple cider (use organic if you can)

1-1/2 oz. Mount Gay rum

1 oz. raspberry syrup

1 tsp. Chambord (a raspberry-flavored liqueur)

1 Tbs. grated orange zest

3 whole cloves

1/4 tsp. ground cinnamon

1/4 tsp. ground cardamom

Whipped cream

Ground cinnamon


  1. Add cider raspberry syrup, orange zest, cloves, cinnamon and cardamom into a small saucepan. Heat but do not boil. When steam begins to rise, remove the cloves. Pour the mixture into a coffee mug. Add rum and stir. Garnish with a dollop of whipped cream. Drizzle top of cream with Chambord and sprinkle with cinnamon.

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