Ingredients 
Cinnamon Rum
2 cups gold rum (Bacardi)
3 whole cinnamon sticks
Apple-Cinnamon Sangria
750 milliliters sparkling apple cider, chilled
1.5 liters Chardonnay, or a good white wine, chilled
3/4 cup cinnamon rum
2 shots Calvados or a good apple brandy
1 lemon, juiced
1 orange, sliced
2 Granny Smith apple, chopped
1 shot plum wine (optional)

Directions
Cinnamon Rum
Drop your cinnamon sticks into a glass jar (one big enough to hold at least 16-oz.)
Pour in the rum on top of the sticks, and close & tighten the lid on top of the jar. Give the jar a few shakes (about three times should do it), and then store in a dark, cool place for up to a week. During the week following, check on the rum once a day, shake three-times, and then put it back in its storage spot.
Once the week is up, the rum is ready. Strain and reserve (or serve).
Apple-Cinnamon Sangria
In a punch bowl or pitcher (how ever you plan to serve it), drop in the sliced fruit and pour the lemon juice on top. Stir to combine.
On top of the fruit, pour in the Chardonnay, cinnamon rum, Calvados, sparkling cider and plum wine (if you’d like it).
Stir ingredients and serve!