Cayman Cider

2 oz Gold rum
12 oz Lime juice
12 oz Sorel liqueur
14 oz Falernum
2 oz Cider (sparkling)
1 ds Bitters
1 pn Nutmeg (as garnish)
Instructions
Shake, strain over ice and cider, top with grated nutmeg. Alternatively, serve hot.
Notes
Rumwise, go with something full-bodied, flavorful, festively wintry.
History
Easily the most immature name I've ever given a drink. (Though Jamie Boudreau has me topped with his Hot Dickens' Cider.)
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