
From Imbibe Magazine·View original →
Shake all the ingredients with ice and strain into a glass filled with crushed ice. Add several dashes of Peychaud’s bitters to the top of the drink as a garnish.
Cinnamon SyrupCombine 1 cup of granulated sugar with 1 cup of water in a saucepan over medium heat, and stir until the sugar dissolves. Remove from the heat and add several cinnamon sticks; let steep until the syrup has cooled, then strain before use. Keeps refrigerated for up to 1 month.