Robber Barron Recipe

Chill glass

Place a coupe or rocks glass in the freezer or fill with ice water while you assemble the cocktail to chill it.

Add Canadian whisky, local apple cider, fresh lemon juice, simple syrup, and Angostura bitters to a cocktail shaker.

Add the cubed ice to the shaker until it is about 3/4 full.

Shake vigorously for 10–12 seconds until the outside of the shaker feels well chilled and slightly frosted. This both chills and dilutes the drink appropriately.

Open the shaker and sprinkle a pinch of ground cinnamon over the top, then give the shaker one short additional shake (1–2 seconds) to integrate the spice and aroma without over-diluting.

Discard the chilling ice/water from the glass if used. Double-strain the cocktail into the chilled coupe or an old-fashioned glass over one large ice cube or without ice, depending on preference. Double-straining will remove ice shards and any cinnamon clumps.

Express the lemon twist over the drink to release its oils, then rub the rim of the glass lightly with the twist and drop it into the cocktail or rest it on the rim.

Float the thin apple slice on top or skewer it on the cinnamon stick and rest the stick across the glass for aroma and presentation.

Serve immediately. Optionally, add an extra dash of bitters on the foam/ surface for aroma and visual contrast.