- 12 oz of Tohi Original
- 5 grams of rosemary leaves
- 2 oz of lemon juice
- 1 oz of spiced rum
In a medium saucepan, bring Tohi to a boil over medium heat.
Remove from heat, add the rosemary, cover and let it steep for 10 minutes.
Strain the mixture with a mesh strainer. Add the lemon juice and spiced rum, stirring to combine.
Set aside and once it’s completely cool, fill a sphere ice cube mold with the mixture and let it freeze overnight.
- 8 oz of apple cider
- 2 oz of Tohi Original
- 2.5 oz of Vanilla extract
- ½ tsp nutmeg
- 3 grams of lemon peel
- 2.5 cinnamon sticks (broken into small pieces)
- 3 whole star anise
In a medium saucepan, toast the cinnamon and star anise over medium heat.
When the spices have darkened slightly and are very fragrant, carefully add the cider, Tohi, vanilla extract, and nutmeg and bring to a boil.
Remove the pot from the heat, add the lemon peel, cover and let steep for 20 minutes.
Strain the mixture through a mesh strainer into the bowl. Set in ice and allow it to cool completely.
Transfer to an air-tight glass container in a mason jar.
- 2.5 oz of simple syrup
- 6 oz of spiced rum
- 4 oz of lemon juice
- 4.5 oz of spiked cider
Place a cube of Tohi ice into a medium serving glass.
Combine 4.5 oz of the cocktail base with ice in a cocktail shaker. Shake vigorously until chilled and diluted, then strain through a fine mesh strainer into glass over ice.
Garnish with lemon peel.