Whiskey Business
Mixologist: Jason Plummer
A superbly spicy cocktail.
Ingredients
| 1 | fl oz | Four Roses Small Batch |
| 1 | fl oz | Ancho Reyes Chile Liqueur |
| ½ | fl oz | Cinnamon Syrup |
| ½ | fl oz | Lemon |
| 1 | dash(es) | Angostura Bitters |
| 2 | cup | Sugar |
| 4 | Cinnamon Sticks | |
| Chile Powder |
Directions
*Cinnamon Syrup :
2 cups sugar / 1 cup hot water / 4 Cinnamon Sticks
Combine all ingredients in a saucepan set to low heat. Stir to dissolve the sugar. Let cool overnight and strain out the solids before using. Keep in fridge in a sealed bottles for up to 1 month.
Combine all ingredients and serve over an ice cube. Garnish with lemon wheel dusted in chile powder. Serve.
