Make the Cinnamon Simple Syrup – combine the granulated sugar and water in a medium sauce pan and heat on medium until the sugar dissolves. Add the cinnamon sticks and simmer for 10 minutes. Remove the cinnamon sticks and cool the syrup to room temperature.

Chill two large lowball glasses.

Combine Sprouts Pumpkin Apple Cider, dark rum, cinnamon simple syrup and lemon juice in a cocktail shaker filled with ice. Shake several times until container is ice cold.

Fill the chilled glasses with ice, pour the mixture into the glasses, top with ginger ale and gently stir. Garnish with a cinnamon stick and serve.