Run the lemon wedge around the rim of a rocks glass (or coupe if preferred). Dip the rim into a shallow plate of coarse sugar or cinnamon-sugar to coat. Set the glass aside.

Combine ingredients

In a cocktail shaker, add the Proper No. Twelve Apple Whiskey (2 oz), ginger liqueur (0.75 oz), fresh apple cider (2 oz), fresh lemon juice (0.5 oz), simple syrup (0.25 oz), and 2 dashes of Angostura bitters.

Add cinnamon and ice

Add 1 teaspoon of ground cinnamon to the shaker and fill the shaker with ice (enough to chill and dilute properly—about 6 large ice cubes).

Shake

Shake vigorously for 12–15 seconds until well chilled and the cinnamon is incorporated. The shaking helps bloom the cinnamon and marry flavors with the cider and liqueur.

Strain & serve

Double-strain the cocktail into the prepared rimmed rocks glass over one large ice cube or into a glass filled with fresh ice. If you prefer a slightly frothy top, strain without a fine mesh; for a clearer drink, use a fine mesh strainer to remove cinnamon flecks.

Garnish & Finish

Garnish the cocktail with a thin apple slice set on the rim and add a cinnamon stick as a stirrer. Optionally, express a lemon peel or apple peel over the glass to release oils, then drop it in.

Serve immediately as an after-dinner sipper. Recommend pairing with a light apple tart or a piece of cheddar to complement the apple and spice notes.