I posted starting my infusion about a week ago, then life got in the way. This weekend we did finally enjoy this made up drink from the infusion. It’s a great autumn drink, as I tasted the deep fruit flavors of dried apricot and pear right away and it felt fallish. However this would make a great poolside sipper as well and changing up the fruits in the infusion to match the season could lead you down many delicious paths.

Sparkling Rum Sipper

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Course Drinks

Cuisine American

Servings 2 cocktails

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!

Keyword fall cocktails, fruit infusion, honey and rum drink, rum, sparkling holiday drink