Seasonal Cocktail: PRIVATEER HOT MULLED CIDER

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.

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