Sparkling Rum Sipper
Equipment
- mason jar, mixing glass
Ingredients
Rum Infusion
- 750 ml bottle of dark rum
- 1-2 pears cored and quartered
- 3/4 cup dried apricots halved
Cocktail
- 4 tablespoons honey warmed slightly
- 2 tablespoons lemon juice
- 1.5 ounces infused rum
- 2-3 slices lemon
- 12 ounces sparkling water
Instructions
Rum Infusion
- Place rum, pears and dried fruit in a large, jar with a wide opening. Let fruit infuse in the rum for 2-3 days at room temperature. Strain out solids and discard. You should keep this fruit infused rum in your refrigerator now.
Cocktails
- Pour the honey, lemon juice and rum into a glass measuring cup. Stir to blend. Add crushed ice to the top of two glasses. Divide honey rum mixture between glasses. Top off with sparkling water. Squeeze in lemon slices. Give them a quick stir and you are ready to enjoy!