My Soul to Keep From Shannon Mustipher

December 18, 2021
0 Ratings
Photo by Rocky Luten
  • Prep time 6 hours 5 minutes
  • Cook time 5 minutes
  • Serves 8 to 12
Author Notes

Instructions for cinnamon simple syrup here.

Source acid phosphate here. —Food52

What You'll Need
  • 750 milliliters aged rum (Mount Gay Eclipse, Appleton 12 Year, or similar) or rye whiskey
  • 75 milliliters cinnamon simple syrup (see Author Notes)
  • 75 milliliters allspice liqueur (like St. Elizabeth's Allspice Liqueur or Hamilton)
  • 50 milliliters aromatic bitters (for more punch, use Jaegermeister)
  • 5 milliliters acid phosphate (see Author Notes) or freshly squeezed lime juice
  • Orange peel strips, for garnish
  1. Combine all in a non reactive container and chill in the refrigerator for at minimum 6 hours; 12 hours/overnight is optimal.
  2. To travel/gift: Decant into 750 ml bottles.
  3. To serve: Pour over ice into a rocks glass, garnish with an orange peel, then serve.

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