Char the cinnamon stick and place a short glass over it so the smoke settles in the glass. Once the glass has filled with smoke, upturn it and fill with ice cubes. Set the stick aside to use as a garnish.
Add the whiskey, liqueurs and bitters to the glass, then gently stir to combine.
Garnish with the charred cinnamon stick and serve.
Supported by
You will need
Cinnamon stick 1
Bulleit Rye Whiskey 35ml
Chocolate liqueur 20ml
Chestnut liqueur 20ml
Black walnut bitters 3 drops
Method
Char the cinnamon stick and place a short glass over it so the smoke settles in the glass. Once the glass has filled with smoke, upturn it and fill with ice cubes. Set the stick aside to use as a garnish.
Add the whiskey, liqueurs and bitters to the glass, then gently stir to combine.
Garnish with the charred cinnamon stick and serve.
'This wintry cocktail was inspired by the King’s Pipe, a famous brick chimney on Falmouth’s old harbour which was used in the 19th century as an incinerator to destroy contraband tobacco confiscated from smugglers'
Char the cinnamon stick and place a short glass over it so the smoke settles in the glass. Once the glass has filled with smoke, upturn it and fill with ice cubes. Set the stick aside to use as a garnish.
Add the whiskey, liqueurs and bitters to the glass, then gently stir to combine.
Garnish with the charred cinnamon stick and serve.
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