For cinnamon syrup, combine water and cinnamon sticks into a small saucepan. Bring to a simmer over medium-low heat. Add sugar. Simmer for 2 to 3 minutes or until sugar has dissolved, stirring occasionally. Let syrup stand at room temperature until completely cool. Remove cinnamon sticks. Refrigerate for up to 3 weeks (makes 1 cup).
Recipe
Author
Elliot Clark, Host of the Seasons TV series In Good Spirits
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Description
Nestle into the holiday spirit with a Negroni cocktail. This drink evokes a warming spice flavor from the cinnamon syrup and smokey essence from the smoldering rosemary.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Cinnamon Simple Syrup | ||
| 1 c. water | ||
| 2 to 3 (3-in.) cinnamon sticks, broken into large pieces | ||
| 1 c. Hy-Vee granulated sugar | ||
| Smoked Holiday Negroni | ||
| 1 (3-in.) rosemary sprig, plus additional for garnish | ||
| 1 oz. Tanqueray London dry gin | ||
| 1 oz. Campari Italian bitters | ||
| ¾ oz. Carpano Antica Formula sweet vermouth | ||
| ¼ oz. cinnamon syrup, prepared | ||
Things To Grab
- Small saucepan
- Wooden or silicone spoon
- Smoking board
- Viski torch
- Viski 13-oz. rocks
- Cocktail mixing glass
- Weighted bar spoon
- Small fine-mesh sieve
Directions
For smoked glass, place rosemary onto the center of smoking board. Using the Viski torch, ignite the rosemary sprigs until embers can be seen. Turn a Viski 13-oz. rocks glass upside down and place over the rosemary. Let glass fill with smoke; set aside.
Meanwhile, combine gin, Campari, vermouth and cinnamon syrup into a mixing glass. Add ice; stir with a weighted bar spoon until mixture becomes chilled.
Strain drink into smoke-filled glass, place sphere-shaped ice. Garnish with an additional sprig of rosemary.