The Rum Tree

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THE RUM TREE

• 1.5 oz Ron Zacapa 23 Rum
• .75 oz Boulard Calvados VSOP (or Laird’s Applejack)
• .25 oz Watershed Nocino
• Dry Sparkling Cider
• .5 oz ROOT 23 Maple Cinnamon Syrup
• 2 to 3 dashes Barkeep Baked Apple Bitters

Combine all ingredients minus sparkling cider in a stirring set & stir thoroughly with ice.  Using a julep strainer pour into a small, chilled Coupe glass.  Float sparkling cider atop.  Garnish with a Luxardo Maraschino cherry rolled in ROOT 23 Sea Salt Caramel syrup and candied.