Dry Shake all ingredients, then shake over ice. Double strain into chilled cocktail glass. Garnish with bitters and mint
Cinnamon and black tea syrup: 2:1 syrup with cinnamon sticks (1 quart sugar, .5 quart water to 5 sticks cinnamon). Steep black tea (I used Kentucky bourbon black tea) for 2 minutes while syrup is still hot.