- 1 ½ ounces Proper No. Twelve (or other blended Irish whiskey)
- ¾ ounce ginger liqueur
- 1 ounce cinnamon syrup (recipe below)
- ½ ounce fresh lemon juice
- 3 dashes Angostura bitters
- Dehydrated lemon wheel and freshly grated cinnamon for garnish
Combine ingredients in a shaker with ice and shake vigorously. Strain into a singe rocks glass. Garnish with lemon wheel and dust with cinnamon.
Cinnamon Syrup
- 1 large cinnamon stick
- 1 cup water
- 1 cup sugar
Combine all ingredients in a pot and bring to a simmer. Cook until sugar is dissolved. Let cool. Remove cinnamon sticks and strain into a container and seal. Keep refrigerated for up to one week.
Background: Created by Sonny Verdini, bar manager of Trade, Boston and featured in the Whisky Advocate, dated winter of 2019. Mr. Verdini wrote, “The acidity from the lemon provides structure and allows the cinnamon, allspice, ginger, coriander and orange oil flavors and aromas to shine through in this richly textured cocktail,” Verdini says.”
