• Brown Sugar Simple Syrup
• In a small saucepan over medium heat, boil the water.
• Remove from the heat and stir in the brown sugar until it has completely dissolved.
• Allow it to cool.
• Transfer to an airtight container. We use a bottle like this one. You can keep the syrup refrigerated for up to 1 month.

Cinnamon Sugar Rim

• Wash and dry the lemon. Cut a wedge from the lemon.
• Squeezing gently, run the lemon wedge around the rim of the highball glass. Set aside for a moment.
• Combine the ground cinnamon and sugar on a saucer or lunch plate.
• Turn the empty glass over, rim down, and turn firmly into the cinnamon mixture, tilting slightly if needed so you get about a ¼-inch coated rim.
• Set aside while you prepare the cocktail.

Apple Rum Fizz Cocktail

• Rim the highball glass and turn right side up.
• Gently place ice in the highball glass so less of the rim is disturbed.
• Add the rum, brown sugar simple syrup, and apple cider to the cocktail shaker.
• Fill the cocktail shaker halfway with ice.
• Shake vigorously.
• Strain into your prepared highball glass.
• Top with soda water.
• Float the apple slices lengthwise into the glass.
• Add a cinnamon stick lengthwise, and place star anise on the rim, as shown.