Fill a cocktail shaker halfway with ice. Pour in the bourbon, chilled apple cider, fresh lemon juice, ginger liqueur (or ginger syrup), maple syrup, and add the dashes of Angostura bitters.

Shake

Shake vigorously for 10–15 seconds until the outside of the shaker is cold and slightly frosty. This chills and integrates the cider and spirits without flattening carbonation (the hard cider will be added later).

Strain and top

Strain the shaken mixture into a rocks glass or highball glass filled with fresh ice (about ¾ full). Slowly top with the Angry Orchard hard cider to retain bubbles (about 2 oz). Stir gently once with a bar spoon to combine — 2–3 slow turns to mix without losing effervescence.

Garnish & Serve

Thread the apple slice and crystallized ginger on a cocktail pick or float the apple slice on top of the drink. Add a lemon twist over the glass and drop in or rest on the rim if using.

Serve immediately with a short straw or stirrer and enjoy. Recommend serving cold; if preparing multiple servings, keep the hard cider chilled and add it just before serving to preserve fizz.