Ingenue (Death & Co)

2 oz Cognac, Pierre Ferrand Ambre
1 oz Sweet vermouth, Dolin
1 t Cinnamon syrup (see note)
Instructions
Stir over ice, then strain into a chilled coupe. No garnish.
Notes
A completely different drink from the one posted by DrunkLab. Cinnamon bark syrup made by steeping 1/2 ounce of cassia cinnamon sticks with 1 cup water and 1 cup superfine sugar. Heat, then let sit overnight before straining thru cheesecloth. The cognac and cinnamon would make for a lovely holiday drink.
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