Summary

Ingredients

• 375 ml apple juice, clearer
• 175 ml rum (40%, 54% or 80%)
• 125 g suar, brown
• 1 stick cinnamon

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Instructions

1. Bring the apple juice with the brown sugar and the cinnamon stick to the boil until the sugar has dissolved. Let it cool down a bit, add the rum (I always use the 40% strength, that`s enough for us), stir and leave it covered for about 6 days in a cool place.
2. Stir again and fill into beautiful bottles.
3. Great to give away or enjoy yourself.
4. The liqueur is kept tightly closed and stored in a cool and dark place for about 1 year.
5. I gave the liqueur away for Christmas last year. Everyone was thrilled.