Max Mabel

Rum is a distillate of sugarcane by-products like molasses and sugar cane juice, through fermentation and distillation. Unlike some other spirits, such as cognac and scotch, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers. Rum and beer have been mixed together for hundreds of years in a classic cocktail known as The Grog. Personally, I am not a fan, so when building this drink I prefer to be on the opposite spectrum of taste. Sailor Jerry is one of my favorite rums and blends very well in many different cocktails. The subtle cinnamon notes and lightly toasted toffee dance across your palate when enjoying this spirit straight.

Hanger 24 is a brewery located in Redlands, right outside of Los Angeles. At the bar where I sling suds (, we sell a lot of Hanger 24’s Helles Lager. It is a light and refreshing beer that I sell in place of macro products such as Budweiser, Michelob, and Coors. The history behind Helles Lager is interesting: in the mid-19th century, Czech brewers had great success brewing and selling a similar style beer called pilsner. German beer brewers picked up on this style, put their spin on it, and Helles Lager was born.  The most notable difference between these two beers is the increased hop notes and drier finish in the pilsner style.

Fuji apples are in season right now, and I knew that the flavor components of this produce combined with Sailor Jerry and the Hanger 24 Helles Lager would make a wonderful cocktail. Using the house cinnamon syrup at AREAL for the sweetener was a no brainer because of the comparable cinnamon notes in Sailor Jerry. Lemon juice balances everything out.  On a final note, this cocktail is based around one of my best friends in the world. He is a great VFX artist and drinks more rum that anyone I have ever met.

 Max Mabel

  •  2 oz Sailor Jerry Rum
  • 6 quartered pieces of Fuji apple
  • ¾ oz lemon juice
  • 1 oz cinnamon syrup
  • 1 ¾ oz Hanger 24 Helles Lager

Combine all ingredients in tin. Shake vigorously and double strain with a Hawthorne and Chinoise strainer over fresh ice. Garnish with a spear of lemon peel and Fuji apple. Grate fresh cinnamon over top.