The Rum Tree

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  • 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.

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