Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cinnamon syrup
Cocktail
To serve
Utensils
1 glass, approx. 200 ml
How it's done
Cinnamon syrup
Place the water, sugar and cinnamon in a pan, bring to the boil, reduce to a syrup for approx. 8 mins. (yields approx. 100 ml). Leave the syrup to cool, remove the cinnamon stick.
Cocktail
Add ice cubes to the glass. Add the whisky, lemon juice and Angostura with 2 tbsp syrup, mix. Set aside the remainder of the syrup (see tip).
To serve
Decorate the cocktail with cinnamon and lemon zest.
| Tip: | The cinnamon syrup will be enough for approx. 4 drinks. Bring the remainder of the syrup to the boil once more, pour the boiling hot syrup into a clean, warm bottle (approx. 100 ml), seal immediately. Shelf life: Store in a cool, dark place for approx. 2 months. Once opened, keep the bottle in the fridge and consume the syrup quickly. |
|---|---|
| Serve: | For a special effect, light the cinnamon stick shortly before serving. |
| Note: | The cocktail can also be measured using a tablespoon or teaspoon. 1½ cl is equivalent to 1 tbsp and ½ cl is equivalent to 1 tsp. |
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