Liam Coughlin of Henrietta’s Table created this perfect fall to winter seasonal cocktail with Berkshire Mountain Distillers Rum, local wildflower honey, and apple cider for the Fayerweather Street School’s MidWinter Revels benefit cocktail party.  Thank you to Berkshire Mountain Distillers, Henrietta’s Table at the Charles Hotel and Liam Coughlin for this recipe!

Honey Mint Cider Cocktail

2oz Ragged Mountain Rum
1tsp Wildflower Honey (we used Boston Honey Company)
6 mint leaves
4 oz  Cider (we used Carlson Orchards Cider)

Roughly break up the mint leaves and combine rum, mint and honey in a shaker and stir until ingredients are combined. Once the first ingredients are combined add ice and cider and shake it up. Serve in a rocks glass