35gr caster sugar
40ml apple juice
40ml apple jenever
1 cinnamon stick
Place sugar in a saucepan over high heat with 1 tbs of water. Cook, swirling pan, for 5-6 minutes or until golden and caramel. Using a metal spoon (and being mindful of the steam), stir in 500ml water and swirl pan until caramel and water are combined. Stir in apple juice and cinnamon quills, then stir in the jenever. Divide among glasses and dust with cinnamon to serve.
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