Campanile Cider
by Mixologist Wendy Verdel-Hodges
1 ½ oz Frangelico
1 oz. Clove Infused Bacardi Red Peach Rum
½ oz Fresh Lemon Juice
1 oz Apple Juice
2 dashes Bar Code Baked Apple Bitters
Shake and strain
Cinnamon Sugar Rimmed Martini glass