2 cups farm cider
(we use a cider made by Phillips Farms)
1/2 cup Mount Gay
Black Barrel Aged Rum
1/2 cup Irish whiskey
2 ounces ginger syrup
(equal parts fresh pressed ginger juice and simple syrup)
4 cinnamon sticks
Pour all contents into a small pot and simmer. It should take about 20 minutes for the cinnamon to start to soften and dissolve a bit into the liquid, and then it is ready to serve. Garnish with a cinnamon stick in the mug. Should serve between
7 and 10, depending on size of the pour and mug.