Torched Cinnamon Sticks: Weekend at Mort’s

Recipe adapted from Luis Hernandez, head bartender, The Eddy, New York, NY

The original recipe contains The Eddy’s housemade walnut orgeat and “tiki salt” (salt mixed with citrus peels and bitters), but we’ve simplified the recipe a bit.

Ingredients
  • ¾ ounce Avua Cachaça
  • ¾ ounce Santa Teresa 1796 rum
  • ½ ounce Ancho Reyes ancho chili liqueur
  • ¾ ounce cold brew coffee
  • ¾ ounce orgeat, such as BG Reynolds orgeat syrup
  • ⅜ teaspoon salt
  • 1 dash Dale DeGroff pimento bitters
  • 2 cinnamon sticks, for garnish
Directions

In a cocktail shaker, combine all ingredients except garnish with ice. Shake well and strain into a tiki mug over pebble ice. Use a blowtorch or long-handled lighter to briefly flame/toast the cinnamon sticks, extinguishing if they ignite.

Published on June 30, 2016
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of several cocktail books, including Shake.Stir.Sip. and NIGHTCAP: More than 40 Cocktails to Close Out Any Evening, which debuts in September 2018. Email: spirits@wineenthusiast.net



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