Matt Duckor
Recipe information
Yield
1 Servings
Ingredients
Cinnamon Bark Syrup
4
cinnamon sticks
1
/2 cup sugar
1
ounce mezcal
1
ounce Old Grand-Dad 114 or other high-proof bourbon
1
/2 ounce Cocchi Americano (Italian aperitif wine)
1
/4 ounce Sherry
2
dashes Bittermen's Xocolatl Mole or Angostura bitters
Orange twist (for serving)
Preparation
Cinnamon Bark Syrup
Step 1
Bring cinnamon sticks, sugar and ½ cup water to a boil in a small saucepan. Remove from heat and let steep 2 hours. Strain syrup into a small jar or bowl; discard cinnamon.
Do Ahead
Step 2
Syrup can be made 1 week ahead. Cover and chill.
Cocktail
Step 3
Combine mezcal, bourbon, Cocchi Americano, Sherry, bitters, and ¼ oz. cinnamon bark syrup in a large glass, mixing glass, or cocktail shaker filled with ice. Stir until outside of glass is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with orange twist.