Applejack is a delightful spirit derived from cider. Historically it was made through the process of 'freeze distilling' or 'jacking' which occurred when the cider made after the autumn harvest was left outside as temperatures began to fall. Because of its (relatively) low proof, the water would freeze and when the ice was scooped out, the remaining alcohol had been 'jacked up' to a higher proof. After a few days of cold weather, your less than 10% ABV cider could easily hit 30-40% ABV.
Fortunately, applejack is now produced commercially by blending apple brandy and neutral spirits, although some 'traditional' styles can still be found in the USA
Combine all ingredients in a mixing glass with cubed ice. Stir well and strain into a chilled coupe. Garnish with a dried apple slice and cinnamon stick.
Cinnamon-Infused Sweet Vermouth - makes 700ml - Add ten cinnamon sticks to a bottle of sweet vermouth and leave to infuse for 2-3 days. Strain into a sterile bottle.
Dried Apple Slices - Preheat your oven to 95°C. Slice an apple into thin slices and place in an 8:1 water to lemon juice solution for half an hour (to prevent browning). Place apple slices on a baking tray and sprinkle with sugar and cinnamon. Bake for 1-2 hours until golden brown.