The When Rome Burns cocktail is one that you want…
When we think of the fall, we think about flavors like pumpkin, apple and cinnamon. We wanted to build a seasonal cocktail that celebrated the flavors of fall – but still kept some of our favorite tiki bar flavors in the mix. The result was the Poison Apple.
We used Berentzen Apple Liqueur, which has a sweet cider flavor. When it combines with fresh lemon juice, you get a tart Granny Smith apple note that is very refreshing. Zaya rum brought in a vanilla element that blended nicely with the apple, while allspice dram provided some of that seasonal spice we wanted to capture. Instead of opting for simple syrup, we used a rather unusual Bourbon Barrel Aged Maple Syrup that we just spotted at Trader Joe’s. It has a much richer, fuller flavor than your average maple syrup and you can pick out some of the oaky vanilla notes that the barrel added to the syrup, though it primarily has an intense maple flavor. It pairs perfectly with apple, but the syrup will get a lot of use in other drinks we make this season and we recommend picking up a bottle if you happen to spot one.
Finish off this drink with some freshly grated cinnamon before serving and garnish with a cinnamon stick.
1 oz Zaya rum
1 oz Berentzen Apple Liqueur
1/2 oz lemon juice
1 tsp allspice dram
1/4 oz maple syrup
cinnamon stick, for garnish
Combine all ingredients in a shaker and fill with ice. Shake vigorously, then strain into a cocktail glass and grate some cinnamon over the top. Garnish with a cinnamon stick.