Step 1

To make demura syrup, boil 1/2 cup water and 1/2 cup demura sugar. Stir until sugar has fully dissolved. Remove from heat and set aside or store in mason jar.

Step 2

Soak cinnamon stick in your cheapest neutral spirit, such as vodka, to better flambe. Let soak while you make cocktail.

Step 3

Peel apple like you would a wide orange peel garnish. Dehydrate in oven for 15-20 minutes at 175F, or until edges curl over and it is no longer dripping apple juices.

Step 4

Add demura syrup and bitters into a cocktail shaker. Stir gently or swirl a few times. Smell it for fun.

Step 5

Add rye and apple brandy to shaker. Add 4-6 cubes of ice and shake vigorously.

Step 6

Add a large ice cube to a double old-fashioned glass and pour slowly over ice. You'll want the top of the cube to remain above the liquid level.

Step 7

Top with apple peel, skin side down. Place cinnamon stick atop peel, without it touching the liquor.

Step 8

Light cinnamon stick on fire with a wood match, lightly charring one end or one side, however long your match lasts.

Step 9

Push apple peel and cinnamon stick down into drink and serve. Cheers!