To create cocktail base:
1 lb brown sugar
2 oz Depaz Cane Syrup
1/4 lb butter
Pinch of salt
1/2 cup fresh apple cider
1/2 tsp cinnamon
1/2 tsp nutmeg
2 heaping tablespoons cocktail base
2 oz Depaz Blue Cane Amber Rhum
3/4 cup hot water
Ground nutmeg and cinnamon sticks (for garnish)
Pour cider in a medium saucepan and turn to medium-high heat. Add remaining ingredients for base and whisk until combined. Bring to a boil, cover saucepan and remove from heat.
Using this prepared base, add two heaping tablespoons of the base per cup, add rhum and water, then garnish.
Also delicious as a non-alcoholic warm up!