Mum's Apple Pie
A low-proof rum cocktail made with apple cider, lemon juice, demerara syrup, cinnamon, and nutmeg. It is tart and sweet in balance, and light at about 10% ABV.
5
Shake with ice and strain into a chilled Collins glass filled with pebble ice
Mum's Apple Pie
Making on the scale needs Web Bluetooth — use Chrome on desktop or Android. You can still Preview the steps.
Volume169 ml
Strength10% ABV
Alcohol18 ml (14 g)44 ml of vodka (40%)1.5 shots (of 30ml)
Sugar17 g (10.3%)4.5 sugar cubes
Acidity0.89%
Sweet vs sourBalanced
Simon Ford, “London” (2001)
Similar cocktails
Betula
A birch-infused rye whiskey and aged rum cocktail with star anise, maple syrup, and lemon juice. It is lightly tart, sweet, and moderate-strength at about 16% ABV.
The birch-infused rye and maple syrup replacing the apple cider and demerara make it less apple-forward and more rye-spiced, with star anise adding a licorice note.
- Same: Rum and lemon juice, shaken.
- Different: 1 oz birch-infused rye and 1 oz aged rum; maple syrup instead of demerara syrup and apple cider; .5 oz lemon juice; served up with a star anise pod.
Masataka Swizzle
A Japanese malt whisky swizzle with amaretto, lemon juice, demerara syrup, Peychaud's bitters, and mint. It is lightly tart and lightly sweet, and moderate strength at about 15% ABV.
Japanese whisky and amaretto replacing rum and apple cider make it less apple-and-cinnamon forward, adding almond and whisky-malt notes with mint and anise accents.
- Same: Lemon juice and demerara syrup over pebble ice.
- Different: 1.5 oz Japanese malt whisky instead of rum; amaretto instead of apple cider; .5 oz lemon juice and a barspoon of demerara syrup; swizzled in a rocks glass with Peychaud's and mint.
Morango Fizz
A low-proof fizz made with strawberry-infused cachaça, lemon juice, simple syrup, egg white, and club soda. It is lightly tart, lightly sweet, and low in alcohol at about 10% ABV.
Strawberry cachaca and egg white in place of rum, cider and demerara make it fruitier and frothier, without the spice garnish.
- Same: A spirit with lemon juice and syrup, shaken.
- Different: 2 oz strawberry-infused cachaca instead of rum and cider; egg white and .75 oz simple syrup; dry-shaken into a fizz glass and topped with club soda; no garnish.
Coda
A rum cocktail made with white and aged rums, lime juice, allspice dram, demerara syrup, and whole egg. It is tart, moderately sweet, and has moderate strength at about 14% ABV.
Lime juice and allspice dram in place of lemon juice and apple cider make it less apple-forward and add a spicy allspice note.
- Same: Rum, .5 oz demerara syrup and grated nutmeg, shaken.
- Different: 1 oz each of rhum blanc and aged rum; lime juice and allspice dram instead of lemon juice and apple cider; dry-shaken and served up in a fizz glass.
Fish House Punch
A rum and cognac punch with peach, lemon, lime, and grated nutmeg. It is lightly tart with balanced sweetness, and light in alcohol at about 14% ABV.
Cognac and peach liqueur in place of cider make it stronger and stone-fruit sweet.
- Same: Rum with lemon juice and sugar syrup, with grated nutmeg.
- Different: 1.5 oz Gosling's rum, cognac and peach liqueur instead of aged rum and apple cider; .5 oz lemon plus lime; strained over ice in a rocks glass.
Queen's Park Swizzle
A rum swizzle with mint, lime, Angostura and Peychaud's bitters, and demerara syrup. It is tart and moderately sweet, with moderate strength at about 15% ABV.
Muddled mint and lime in place of the apple cider and lemon remove the apple-cinnamon-spiced character, making it mintier, more tart, and herbal-bitter from the Angostura and Peychaud's.
- Same: Rum and .5 oz demerara syrup over pebble ice in a Collins glass.
- Different: 2 oz aged rhum; muddled mint instead of apple cider; 1 oz lime juice instead of lemon; built and swizzled, then topped with Angostura and Peychaud's.
Mum's Apple Pie