The Apple Crush is an autumn cocktail that was created by bar manager and author Nick Mautone and was first published in his book The Artisanal Kitchen: Holiday Cocktails. The recipe pairs many of the go-to flavors of the season, such as apple, maple, and cinnamon, with the potency of brandy and vodka and the tartness of lemon to make a delightful punch.
Core and slice apple into cubes.
Combine apple cubes and ½ oz lemon juice in a zip lock bag, seal, and toss gently, then chill in a refrigerator for 30 minutes.
Pour maple sugar onto a plate, rub outer rim of a punch cup with simple syrup, and roll rim of cup in sugar until coated.
Add three apple cubes to rimmed punch cup.
Add apple brandy, vodka, apple cider, and ¼ oz lemon juice to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Using a Hawthorne strainer, strain into rimmed punch cup.
Toast the end of a cinnamon stick with a match.
Garnish with toasted cinnamon stick.