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.

Cocktail summary
Created by
Brian Miller, Death & Co
Year
2009
Is an
authentic recipe
Reference

Death & Co Modern Classic Cocktails

Curator
Not yet rated
Average
3.5 stars
(3 ratings)
YieldsDrink
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