The warmth of whiskey and cinnamon gets a bright boost from Cocchi and lemon juice in this cocktail from the greatest hits list at Sable Kitchen & Bar in Chicago.
1½ oz. Cocchi Americano
½ oz. rye whiskey
½ oz. cinnamon Demerara syrup
½ oz. fresh lemon juice
1 dash chocolate bitters
Tools: shaker, strainer
Combine all the ingredients in a shaker and shake with ice until chilled. Strain into a chilled glass.
Cinnamon Demerara Syrup: Roughly crumble 5 cinnamon sticks and toast in a dry saucepan until fragrant. Add 2 quarts of Demerara sugar and 1 quart of water and bring to a simmer. Allow to simmer for 15 minutes and then remove from heat. Let sit for 1 hour, or until the batch comes to room temperature. Strain through a chinois before use. Refrigerate for up to 2 weeks.
Danny Sawyer, Sable Kitchen & Bar, Chicago
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