Whiskey Business

Mixologist: Jason Plummer
A superbly spicy cocktail.


Made with Four Roses Small Batch
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


*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.

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