This cocktail uses yuzu to highlight gin’s botanicals and cinnamon’s earthy spice.
2 oz. gin
¾ oz. cinnamon syrup
¾ oz. yuzu juice
Tools: muddler, shaker
Garnish: 2 blackberries
Muddle the blackberries in a Collins glass, then add crushed ice to fill halfway. In a shaker, combine the cinnamon syrup with the yuzu, gin and a small amount of crushed ice and shake to chill. Pour the contents of the shaker into the Collins glass, then add more crushed ice to reach the top of the glass. Garnish.
Simone Goldberg, NO BAR, New York City
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