Fisherman’s Rum Cup Cocktail

As local as they come, this sweet cocktail features Nova Scotian blueberries, apples, locally made liqueur and rum!

Ingredients

Directions

Makes: 1 serving

1. In a cocktail shaker, add all ingredients over ice.
2. Shake vigorously.
3. Strain into short tumbler glass and fill with fresh ice.
4. Garnish with apple slice and candied cranberries.

*Cranberry and apple cinnamon syrup

1. In a pot, add 2 cups Nova Scotia cranberries, 2 cups sliced Nova Scotia Honeycrisp apples, 2 cinnamon sticks, 3 cups water, and 3 cups white sugar.
2. Simmer over medium-low heat until fruit softens and sugar is dissolved.
3. Cool.
4. Strain liquid from solids.
5. Liquid is the syrup and solids can be saved as toppings for ice cream, cheese, or yogurt.

*Candied cranberries

1. In a pot, simmer 1 (12 oz.) bag of fresh cranberries over medium-low heat with 1/2 cup of sugar and 1/2 cup of water until sugar is dissolved.
2. Stir until cranberries are well coated.
3. Using a slotted spoon, transfer cranberries to wire rack.
4. Let dry for one hour.
5. Combine 1 1/2 cup sugar with 1 tbsp. of cinnamon.
6. Working in batches, roll cranberries in cinnamon sugar until well coated.
7. Let dry for one hour.

Recipe provided by: Chris Green/Craft Cocktails by Select Nova Scotia

This recipe was originally published in Craft Cocktails. A cocktail recipe book created to highlight the tremendous growth and success of craft distillers, brewers, winemakers, and mixologists in Nova Scotia.

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