James West from “Jeff’s Seafood in St. Albans”
1 t. cinnamon
2 T granulated sugar
1.5 oz. Vermont Ice Apple Crème Liqueur
1 oz. Tuaca Liqueur
1/2 oz. Vermont Maple Syrup
8 oz. Vermont Apple Cider
Combine cinnamon and sugar and place in shallow plate. Using a 12 oz. Glass or mug with handle, wet rim of mug with cider and dredge in cinnamon/sugar to create a sugar rim. Combine Vermont Ice Apple Crème Liqueur, Tuaca Liqueur and Maple Syrup in mug and stir. Heat Vermont Apple cider and add to Liqueurs and maple syrup in Mug, garnish with fresh whipped Vermont Cream.