Burnt-Spice Julep

Make the Rich Simple Syrup

1. In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool and refrigerate in an airtight container for up to 1 month.

Make the Burnt-Spice Julep

1. In a ramekin, pour the overproof rum over the spice ball.

2. In a chilled julep cup, muddle the mint leaves with the 1/2 ounce of the Rich Simple Syrup (reserve the remaining syrup for another use). Add the apple brandy and Jamaican rum and stir well. Holding the spice ball with tongs, very carefully ignite it with a long match, letting it burn for about 30 seconds. Place the spice ball in the julep cup, then immediately dash the bitters over the spice ball to extinguish the flame. Fill the cup with crushed ice and spin a swizzle stick or bar spoon between your hands to mix the drink. Add more crushed ice and garnish with the mint sprig, lemon twist, fruit slices, and confectioners’ sugar. Serve with a metal straw.