Annapolis Classic Cider Recipe

Chill glass

Place a rocks glass or short highball in the freezer for 5–10 minutes, or fill it with ice water while you prepare the other ingredients to ensure the cider stays crisp.

Measure and have all ingredients at hand: chilled cider, apple juice, lemon juice, maple syrup, bitters, and rum.

Combine non-carbonated ingredients

In a mixing glass or shaker without ice, add the dark rum (1.5 oz), fresh apple juice (2 oz), fresh lemon juice (0.5 oz), and maple syrup (0.5 tbs). Add the two dashes of Angostura bitters. Stir or give 6–8 gentle shakes to integrate — you want the maple syrup fully dissolved but avoid diluting the chilled cider.

Add ice and strain

Discard the ice water from the chilled serving glass if used. Fill the glass with the large ice cubes (about 4 cubes). Strain the mixed non-carbonated ingredients over the ice into the glass.

Top with cider

Slowly pour the chilled dry hard apple cider (12 oz) over the back of a spoon or down the side of the glass to preserve carbonation. Stir gently once with a bar spoon (3 slow turns) to marry flavors without flattening the cider.

Garnish with a thin apple slice on the rim and a cinnamon stick placed inside the glass. If using, slap the mint sprig between your palms to release oils and tuck beside the cinnamon stick for aroma.

Serve immediately while cider is fizzy. Optional: provide a small straw or stirrer so the drinker can re-mix before finishing.