Strain into a chilled coupe and top with cinnamon-demerara whipped cream (see notes).
Notes
Cinnamon-Demerara Whipped Cream
First, make the cinnamon syrup: in a small saucepan, combine 2 cups sugar, 1 cup water, and 2 cinnamon sticks. Heat to a low simmer, stirring until the sugar has dissolved. Remove from heat, cover, and let steep for 1 hour. Strain and bottle. Keeps refrigerated for up to 1 week.
Next, make the cream: whisk together four parts heavy whipping cream and one part cinnamon syrup until thick and fluffy.