Author Notes
A simple, seasonal recipe using applejack and maple syrup. The chilled glass harks back to the original distillation process for applejack during colonial times: when the weather turned cold, hard cider was left outdoors overnight. In the morning after scraping off the ice, what remained was a high proof spirit. This method of concentrating alcohol was called “jacking.” —Hi, I'm Brian
Ingredients
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2 ounces
Applejack, preferably Laird's
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2 dashes
Old Fashioned Aromatic Bitters
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1 teaspoon
Maple Syrup
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1
Lemon Peel
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Ice
Directions
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Squeeze the lemon peel into the bottom of a thoroughly chilled rocks glass and set aside.
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Stir together applejack, maple syrup, and bitters with ice.
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Strain into chilled glass.
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