The recipe yields one quart and lasts for up to 2 weeks in the refrigerator. 1 cup Tattersall Barreled Rum. 1½ cup cider vinegar. ¾ cup apple juice.
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The recipe yields one quart and lasts for up to 2 weeks in the refrigerator. 1 cup Tattersall Barreled Rum. 1½ cup cider vinegar. ¾ cup apple juice.


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