To Be Continued
Add all ingredients into shaker. Shake. Fine strain into cocktail glass. Serve up with long lemon twist.
Cinnamon syrup is equal parts sugar and water with three to four cinnamon sticks steeped over night
Spin off of a classic brandy crusta.
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- Incredibly well-balanced but also reminds me of apple pie (without being cloying). — ★★★★★
- back off slightly on Lemon juice
- Used fireball cinnamon whiskey instead of cinnamon syrup
- White Heat — Calvados, Blood Orange Liqueur, Sweet vermouth, Bitters, Lemon juice, Salt
- Orchard Slope — Apple brandy, Allspice Dram, Bitters, Lemon juice, Cinnamon syrup
- Stache — Rye, Pear liqueur, Bitters, Lemon juice, Cinnamon syrup, Egg white
- Bitters And More — Cognac, Maraschino Liqueur, Triple sec, Lime juice, Peychaud's Bitters, Sugar
- Fake Empire — Bourbon, Calvados, Lemon juice, Apple cider, Cinnamon syrup
Mark,
I moderated this very slightly in three places: First, to move the instructions for making the cinnamon syrup into the Notes section - does this get heated, or does everything combine overnight? Second, I tweaked Angostura Bitters, Angostura to Bitters, Angostura, and finally, changed the cocktail to an Original Creation.
Can you clarify how the cinnamon syrup is made?
Thanks, Zachary