The Arctic Orchard Recipe

Combine the granulated sugar and ground cinnamon on a small shallow plate; stir to mix evenly.

Rub the rim of a rocks glass or coupe lightly with the unsalted butter (or brush with 1 tsp simple syrup) so the sugar mixture will adhere.

Dip the glass rim into the cinnamon sugar, twisting to coat evenly. Set the glass aside on a rack to let the rim set while you prepare the cocktail.

If using, slice a thin apple wheel or fan for garnish and set aside with a cinnamon stick.

Make quick cinnamon whipped cream

Place the heavy whipping cream, powdered sugar, and vanilla extract in a small chilled bowl. Whip with a whisk or hand mixer until soft peaks form (about 1–2 minutes). Fold in the 1/8 tsp ground cinnamon gently. Transfer whipped cream to a piping bag or small spoon for topping.

If you prefer the drink warmed: gently heat the apple cider in a small saucepan until steaming but not boiling (about 120–140°F / 50–60°C). If served cold: ensure cider is chilled.

In a cocktail shaker filled with ice (for chilled) or a mixing glass (for warmed), combine Tuaca (1.5 oz), apple cider (4 oz), fresh lemon juice (0.25 oz), maple syrup (0.5 tsp), and a pinch of ground cinnamon.

If chilled: shake vigorously for 8–12 seconds until well chilled and slightly diluted. Strain into the prepared cinnamon-sugared glass over fresh ice or serve neat in the prepared glass. If warmed: stir gently to combine and pour into the prepared warm glass.

Top the cocktail with a generous dollop (about 1–2 tbsp) of the cinnamon whipped cream.

Garnish with the apple slice on the rim and a cinnamon stick laid across the glass or standing inside. Optionally dust a tiny pinch of ground cinnamon over the whipped cream for aroma and visual appeal.

Serve immediately. Enjoy responsibly.