As seen on our Top 5 Fall Cocktails, this is number 1 for a reason!
During the years of the whiskey rebellion, whiskey was considered to be more like a vitamin than it is today. It was given to children by adding some form of juice, like apple or berry juice, with a sweet syrup such as honey or maple syrup. Whiskey served in that manner was referred to as some type of "kin". Therefore, we named this the Ciderkin.
2 oz. Liberty Pole Spirits Rye Whiskey
1 oz. fresh local apple cider
1 oz. local maple syrup
1/2 oz. fresh squeezed lemon juice
Shake on ice. Strain into snifter glass. Add ice and garnish with a dried apple slice.
Our whiskey cocktails always taste best when they are made from the freshest local ingredients. We particularly prefer Rossell's Maple Syrup (http://www.rossellsmaple.com/) from Coal Center, Pennsylvania. You can pick it up at several locations near our distillery.
We purchased a fairly inexpensive food dryer and then sliced a cored apple thinly. We placed the apple slices on the racks of the dryer and sprinkled them with cinnamon. Following the directions on the dryer, it took about 4 hours to dry the apples.