Someone meet me under the mistletoe.
This one is chock-full of baking spices, perfect for the festive season!
You get the ginger kick from Liber & Co's Fiery Ginger Syrup, the rich warmth from brandy, a nice funk from Smith & Cross, layers of citrus, and spice from the cinnamon syrup.
Photo by Scott Kallstrand
1.5 oz brandy, like Korbel
.5 oz Jamaican rum, like Smith & Cross
.5 oz orange liqueur, like Pierre Ferrand Dry Curaçao
.25 oz Liber & Co. Fiery Ginger Syrup
.75 oz freshly squeezed lemon juice
.25 oz cinnamon syrup*
Add all ingredient to a cocktail shaker with ice.
Shake hard for 20 seconds.
Strain into a chilled coupe glass.
*To make Cinnamon Syrup:
Muddle 5 cinnamon sticks until they are fairly broken up. Add 2 cups of sugar and 1 cup of water. Stir every now and then as you bring a boil. Once boiling, cover and lower heat to a simmer. Let simmer for 4 minutes, then turn heat off and let it cool overnight. Strain into a small container and keep refrigerated.