The Peacock Inn in Suffolk serves a new seasonal cocktail called Fallen Leaf
Restaurant manager Jessica Symonds at The Peacock Inn in Chelsworth, Suffolk, has released a recipe for a dark rum and apple juice highball named Fallen Leaf.
Drink ingredients and preparation steps
The recipe calls for 50ml of dark rum, specifically Kraken, mixed with 75ml of cloudy apple juice. Staff add 15ml of lemon juice and one teaspoon of runny honey to the highball glass filled with ice. A pinch of ground cinnamon goes into the mix before topping it off with a splash of ginger beer.
Garnish options and serving suggestions
Patrons can garnish the drink with an apple fan, a fresh cinnamon stick, or a dusting of extra ground cinnamon. The manager notes that lighting the cinnamon stick briefly provides a smoky finish if customers want a bit of theatre.
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