Cocktail Recipes

The Ayes Have It

This drink a full of warm cinnamon spice layered with cardamom and chili spice to make for a truly lovely, spicy cocktail. If spice isn’t your thing, feel free to omit the ancho Reyes in favor of more dry curaçao.

2 oz Bourbon

3/4 oz Ancho Reyes

1.2 oz Dry Curaçao

1 oz lemon

1 oz Cinnamon Syrup*

Bar Spoon Cherry Heering

2 dash Cardamom Bitters

1. Combine all ingredients into a shaker tin with ice. 

2. Shake well, about 30-40 seconds. 

3. Double strain over a large cube of ice. Enjoy while reading through Tiana Clark’s poetry collection, I Can’t Talk About the Trees Without the Blood. 

*Depending on how thick your cinnamon syrup reduces, you might only need 3/4 oz instead of a full ounce. 

Cinnamon Syrup

 1 cup water 

1 cup granulated sugar 

3-4 cinnamon sticks 

1. Bring water to a light boil. Whisk in sugar until it has completely dissolved. Add cinnamon sticks and reduce to a simmer.

2. Simmer until slightly reduced, about 5 minutes. 

3. Remove from heat and allow to cool. Store syrup with cinnamon sticks in the refrigerator for 6 hours or overnight. 

4. Remove cinnamon sticks from syrup and store chilled for up to two weeks. 

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