6 Festive Batch Cocktail Recipes to Get Your Holiday Party Started

This interpretation of a rum toddy was created by Kaiyō bar manager Carl Brown. The inclusion of miso syrup adds a rich umami note to the cocktail. It's also a nod to the restaurant’s focus on the Japanese immigrant experience in Peru.

Ingredients

12 ounces Plantation 5-Year Rum

6 ounces apple cinnamon shrub*

4 ounces white miso syrup*

1 1/2 tablespoons unsalted butter

Optional: Allspice dram and vanilla extract to taste

Preparation for Cinnamon Apple Shrub

3 apples, grated

2 cinnamon sticks

8 ounces apple cider vinegar

1/2 cup demerara sugar

Marinate ingredients in an air-tight container for two to 12 hours. Strain, pressing down on apples to extract all juices.

Preparation for White Miso Syrup

8 ounces water

1 cup pure cane sugar

1/2 tablespoon white miso paste

Add water and miso to a pot and heat until the paste is dissolved. Add sugar and bring to a boil, stirring occasionally. Cool to room temperature.

Cocktail Preparation

Pour into a mug at a ratio of two-thirds cocktail mix and one-third hot water. Garnish with lemon zest, star anise, and a cinnamon stick.