Spiced Apple Spritz

Charleston, South Carolina mixologist Miguel Buencamino pours a seasonal bubbly that's great for all sorts of celebrations.

Spiced apple spritz in three glasses on tray

Frederick Hardy II; Food Stylist: Chelsea Zimmer; Prop Stylist: Mat Gibilisco

Active Time:
5 mins
Total Time:
5 mins

An apple a day keeps the doctor away, so they say, so consider this Spiced Apple Spritz a toast to your health. Miguel Buencamino, a recipe developer and commercial photographer in Charleston, South Carolina, crafted this cocktail with fall flavors in mind. His Spiced Demerara Syrup not only sweetens the cocktail, but infuses the drink with warm spices, like cinnamon, clove, and star anise. He also uses Demerara sugar, a golden-colored raw sugar that contains molasses, for added flavor in the syrup. Unlike white refined sugar, Demerara adds more than just sweetness, but notes of caramel and toffee. The syrup combined with the fruity flavors of Jamaican rum, a bit of lemon for tartness, and the bubbles from sparkling apple cider, creates a well-balanced holiday drink, that minus the rum, can also be served as a tasty non-alcoholic beverage.



  • 3 Tbsp. (1 1/2 oz.) Jamaican rum (such as Appleton Estate)

  • 1 1/2 Tbsp. Spiced Demerara Syrup (recipe follows)

  • 1 Tbsp. fresh lemon juice (from 1 lemon)

  • Ice

  • 1/3 cup chilled sparkling apple cider

  • Optional garnishes: apple slice, cinnamon stick, or whole star anise

Spiced Demerara Syrup

  • 1 cup demerara sugar

  • 3/4 cup water

  • 1/4 cup apple cider

  • 1 (3-inch) cinnamon stick

  • 1 whole star anise

  • 4 whole cloves


  1. Place rum, Spiced Demerara Syrup, and lemon juice in a cocktail shaker filled with ice. Place lid on shaker; shake vigorously until chilled, about 15 seconds.

  2. Strain into a glass filled with ice. Top with sparkling apple cider. Garnish with apple, cinnamon stick, or star anise, if desired.

Spiced Demerara Syrup

Active 15 min. - Total 45 min. - Makes about 1 cup (Enough for 10 cocktails)

  1. Bring demerara sugar, water, apple cider, cinnamon stick, star anise, and cloves to a simmer in a medium saucepan over medium-high, stirring occasionally. Simmer, stirring often, until mixture has reduced to about 1 cup, about 10 minutes.

  2. Remove from heat, and let cool 30 minutes. Pour through a fine mesh strainer into an airtight container or bottle; discard solids. Syrup may be stored in refrigerator up to 1 month.

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