By now you've likely discovered the perfection that is an old fashioned. Now swap out the simple syrup and bitters for cinnamon syrup and crème de cacao in this recipe, and voilà! You have a sweet and spicy riff making the old, new—and making a great warm-weather drink. And who doesn't want summer that's smooth, sweet, and little bit spicy?
Directions
- To make cinnamon bark syrup, place cinnamon sticks in 1 cup water in a saucepan on the stove. Bring to a boil and add sugar. Reduce heat to simmer. Once sugar is dissolved, remove pan from the heat. When cooled, strain into a glass bottle. Keep refrigerated for up to 10 days.
- To make cocktail, place bourbon, cinnamon syrup, and crème de cacao in a stirring glass and fill with ice. Stir for 10 seconds, then strain into a rocks glass with ice cube. Garnish with orange peel.
Recipe created exclusively for Greatist by Cody Goldstein, founder of Muddling Memories and head bartender at Upholstery Store in New York City. Photo by Iona Holt.
Ingredients
- For cinnamon syrup:
- 6 cinnamon sticks
- 1 cup sugar
- For cocktail:
- 2 parts bourbon (we like Maker's Mark)
- 1/4 part cinnamon syrup
- 1/8 teaspoon crème de cacao
- 1 large ice cube
- Orange peel, for garnish
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