“Cinnamon Girl” recipe in Edible Idaho

“Cinnamon Girl” recipe in Edible Idaho

Cinnamon Girl

Makes 1 drink

¼ ounce honey syrup (see recipe below)
1 generous pinch ground cinnamon
2 ounces Koenig Seven Devils Bourbon
1½ ounces freshly squeezed grapefruit juice
Grapefruit wedge and cinnamon stick for garnish

Fill a cocktail shaker with ice and add all ingredients except for the garnish. Shake vigorously for 30 seconds until well chilled. Strain into an Old Fashioned glass filled with ice, garnish with grapefruit wedge and cinnamon stick and serve.

Honey Syrup: Dissolve 4 parts honey in 1 part warm water. Use immediately or store in the refrigerator. If storing, add ¼ shot of high-proof rum (recommended: Lemon Hart 151 Demerara Rum) for every 8 ounces of syrup, to keep the mixture from fermenting.

Recipe courtesy of Mark Allen, Whiskey Bar, Boise
Published in the Winter 2014 “Edible Idaho” magazine, page 45

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