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Photo by Michael Cogliantry
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At Brooklyn’s Bar Celona, bar manager Clif Travers makes this smooth, rich cocktail with locally made beer from Sixpoint, but any well-crafted brown ale will do the trick.
1 oz. brown ale
1 oz. cream sherry (Travers recommends Lustau Rare Cream)
1 3/4 oz. Spanish brandy
1 barspoon heavy cream
1 fresh whole egg (pasteurized if you like)
1/4 oz. cinnamon syrup (see below)
Ice cubes
Tools: shaker, strainer
Glass: cordial (Travers uses a tulip-shaped cordial)
Garnish: freshly ground nutmeg
Combine all ingredients, except ice, and dry shake vigorously for 20 seconds. Add ice and shake again for 10 seconds. Strain into glass and garnish.
Cinnamon Syrup
1 cup sugar
4 cinnamon sticks, broken into pieces
Combine all ingredients in a saucepan and heat on medium-high until sugar dissolves, stirring frequently. Reduce heat to low and simmer for 20 minutes, stirring on occasion. Cool to room temperature, strain out the cinnamon sticks and store covered. Will keep refrigerated for up to four weeks.
Clif Travers, Bar Celona, Brooklyn
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