1 gallon New England apple cider
1 orange, cut in half and then quarter each half
1 cinnamon stick
5 whole cloves
Steep for 2 hours on low heat and let rest overnight. At the stadium (or in your backyard), warm up and add 1 ounce of Privateer Amber Rum per 5 ounces of cider.
Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.