This quick little cocktail was inspired by nothing more than leftover bar ingredients. And with fresh limes and lemons on the tree (yes, living in the sunbelt has its privileges) you can juice a lot of fruit now and serve this till the new year.

First juice any combination of limes or lemons to get at least two cups of juice. Throw in a grapefruit if you like. You may choose to remove the pulp for a smoother cocktail. To remove the pulp pour the juice through a reusable coffee filter or a few layers of cheesecloth. Next mix 1 cup vanilla syrup and 1 cup cinnamon syrup together. Finally, combine 2 cups citrus juice with the 2 cups of syrup. You now have a sour mix with cinnamon and vanilla that will work in this drink as well as add some spice of the season to iced tea and other drinks.

Holiday Sunset

2 oz Spiced Rum (Sunshines Very Spicy rum works well) or use another spiced rum with not too much vanilla flavor

2 oz Holiday Sour Mix* (see directions above)

1 dash Cardamom bitters (optional)

Stir everything very well in a mixing glass with ice. Strain into a glass filled with crushed or cracked ice and garnish with cinnamon stick.

Cinnamon Simple Syrup*

1 cup water

1 cup white sugar

2 fresh cinnamon sticks

Bring water to a boil. Place cinnamon sticks into boiling water. Cover and boil for 2 minutes. Remove cover, add sugar and stir till dissolved. When sugar mixture comes to a boil, reduce heat to prevent scorching and simmer for 5 minutes, stirring constantly. Turn off flame and cover for 20 minutes. Remove cinnamon sticks with tongs and discard. Pour syrup into a heat safe glass container or bottle to store in refrigerator.

Vanilla Simple Syrup*

1 cup water

1 cup white sugar

2 Tahitian Vanilla beans

Bring water to a boil. Slice vanilla beans down the center and open them up. Place beans into boiling water. Cover and boil for 2 minutes. Remove cover, add sugar and stir till dissolved. When sugar mixture comes to a boil, reduce heat to prevent scorching and simmer for 5 minutes, stirring constantly. Turn off flame and cover for 20 minutes to let the Vanilla beans do their magic. Remove Vanilla beans with tongs (don't burn your fingers) and discard. Pour syrup into a heat safe glass container or bottle to store. It should be a dark yellow color, almost brown, with the specs of Vanilla seeds throughout. Chill. Use in cocktails, teas, desserts and more.

Cocktails