How do you like them apples? On the rocks, thanks.

Move over Halloween! Everyone's favorite October holiday is already upon us: National Applejack Month. That's right, 31 days of boozy, cider-filled glory. Now that's a Phoenix-approved holiday.

Historically, applejack was made by freezing fermented apple juice to force the water to the top, then removing the excess water to make the alcohol content higher.  It was then thawed, and voila, a concentrated and high-in-alcohol cider remains. Now, it comes in a handy bottle and the only process is giving the cashier at the liquor store a few bucks. Our puritanical predecessors were big fans of applejack, and what better way to celebrate the fall harvest?  Get drunk like a pilgrim this month and try these apple concoctions on for size. We scoured the Internetz to find them, just for you!

Jack Briar at Temple Bar, $9: Laird's Applejack, Chai-spiced Grenadine, Lemon, Down east Cider Float.

Apple Crisp: 4 oz. Applejack, 4 oz. fresh lemon juice, 1 oz. Cointreau or triple sec. Garnish with a halved crab apple

Apple Pie: Half Woodstock Autumn Ale or Harpoon Winter Warmer, Half cider (Ok, it's not made with Applejack but so good!)

Applejack Old Fashioned: 2 oz. Applejack, 2 dashes Fee Brother's Whiskey Barrel Aged Aromatic Bitters, 1 tsp. real maple syrup

Applejack Collins: 2 oz. Applejack, 1 oz. Lemon Juice, 4 dashes Orange Bitters, ½ tsp. Superfine Sugar, Sparkling Water

Jack Rose: 2 oz. Applejack, ¾ oz. lime juice, ¼ oz. grenadine

Puerto Apple: 1 1/2 oz. Applejack, 3/4 oz. Lime Juice, 1 oz. Orgeat Syrup, 1 tbsp.White Rum

Wild Thanksgiving: 1 oz. Applejack, Cranberry Juice, 1 splash Rose's Lime Juice, 1 oz. Wild Turkey 80 Proof Bourbon 

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