For this rye whiskey cocktail, Devon beverage director Sean Saunders wanted to mix “a bit of fruit, spice and a touch of bitterness.”
1½ oz. rye whiskey
¼ oz. banana liqueur
¼ oz. nocino
¼ oz. cinnamon syrup
2 dashes Angostura bitters
Tools: mixing glass, barspoon, strainer
Glass: rocks
Garnish: orange peel
Combine all of the ingredients in a mixing glass with ice. Stir to chill, then strain into a rocks glass over a large ice cube. Garnish.
Cinnamon Syrup: Break 3 cinnamon sticks up into a pot and lightly toast, being careful not to burn. When the cinnamon is toasted and fragrant, add 1 cup of sugar (Turbinado), and 1 cup of water. Whisk together until the sugar is dissolved, then remove from the heat. Once cooled, store in a non-reactive container and allow to infuse for at least 8 hours, then strain the bark out. Store in the refrigerator for up to 2 weeks.
Sean Saunders, Devon, New York City
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