From Will Lee (The Grey Ghost, Detroit)
Garnish: cinnamon-demerara whipped cream
To make the cinnamon-demerara whipped cream: combine 2 cups of sugar, 1 cup of water, and 2 cinnamon sticks in a small saucepan and heat to a low simmer. Stir until sugar is dissolved. Remove from heat and cover; let steep 1 hour, then strain and bottle. Combine 4 parts heavy whipping cream with 1 part syrup, whisking until thick and fluffy. Syrup keeps for 1 week in fridge.
Stir all ingredients with ice, then strain into a chilled coupe.
Top with cinnamon demerara whipped cream.
Don't be fooled by the dollop of whipped cream — this cocktail packs a punch. “The idea was to create a stirred, more spirit-driven, dessert-style cocktail,” says Will Lee, beverage director and proprietor at Grey Ghost in Detroit. Lee complements the blended Scotch base with bittersweet amaro, a nutty sherry, and a hint of sweetness from a banana liqueur.