For the Honeycrisp Syrup:

1. Place the diced apples, cinnamon stick, honey, and water in a small saucepan over medium heat. Bring to a simmer and cook until the apple is very tender and breaking apart, about 10 minutes.
2. Remove and discard the cinnamon stick and then transfer the mixture to blender and blend until completely smooth. Transfer to an airtight container and store in the fridge until you are ready to use it in the cocktails.

For the Buttered Rum:

1. In the bowl of a stand mixture, combine the sugar, butter, apple syrup, spices, and salt. Beat until blended and smooth – it will look like the beginning stages of cookie dough.
2. Add the rum, mix to combine (the mixture will look curdled at this point – don’t worry, this is normal!), and then slowly stream in the boiling water. Stir the mixture carefully until all of the butter-sugar mixture has dissolved in the hot water.
3. Serve immediately in heat-proof glasses or mugs and garnished with cinnamon sticks and apple slices.

NOTES:

1. This is a very rich and decadent drink (think apple pie!), and I prefer it as an after-dinner treat in lieu of dessert.
2. Because there are only two of us in the house who can drink this, I stored the leftover buttered rum in a large glass mason jar in the fridge. Whenever we wanted it again, I’d shake the jar well and then microwave it until the butter was completely melted again. It is best served piping hot!
3. In a pinch, you can sub in fresh apple cider for the apple syrup. Just make sure to use something really delicious!