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
What You'll Need
Applejack, preferably Laird's
Old Fashioned Aromatic Bitters
Squeeze the lemon peel into the bottom of a thoroughly chilled rocks glass and set aside.
Stir together applejack, maple syrup, and bitters with ice.