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Directions for: The Start and Finish

Ingredients

1 ¾ oz standard rail Canadian rye

¼ oz Fernet Branca

¾ oz cinnamon syrup

Directions

1. To make cinnamon syrup, in pot place 1 litre of water with 500mls of granulated white sugar, next add 3 medium sized sticks of cinnamon (not ground), let simmer until sugar is dissolved, remove from heat, strain and set aside until room temperature is achieved, serve.

2. Place all ingredients into shaker tin, add ice and shake, strain into chilled and absinthe rinsed rock glass, garnish with flamed orange zest.

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