A North Country specialty, this warm rum drink combines apples, maple syrup, a few healthy glugs of dark rum.
We created this hot rum cocktail during our multi-day kayaking trip in the St. Regis Canoe Wilderness in Upstate New York.
Similar to a hot toddy, but using rum instead of whiskey, we found the nautical nature of the drink paired nicely with the local flavors of the Adirondacks.
Hot water, slices of locally picked apples, maple syrup, and dark spiced rum, this drink was the perfect nightcap as we watched the sunset over the lake.
For the true purists, grog is supposed to be made with Pusser’s Navy Rum. But you’ll be fine with any type of dark rum. We brought along a 375 ml bottle of Kraken spiced rum which fit nicely into our bear barrel, but if you’re concerned about weight (re: backpacking) a small nip of Mount Gay, Myers, or Black Seal will do.
- 2 cups water
- 1 apple, sliced into chunks
- 3 oz dark rum
- 2 tablespoons maple syrup
- Bring the water and apples to a low boil for a few minutes until the apples have softened a bit. Add the rum and maple syrup and stir well. Remove from the heat and split between two cups.