Cocktails
Cinn City
Forgive me father for I have cinn’d. Weekend visions include: pals, sunshine & shareable cocktails.
Ingredients
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50 ml Jameson Black Barrel
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15 ml Cinnamon Syrup
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25 ml Coconut water
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25 ml Pineapple Juice
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25 ml Lime Juice
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1 Stick Cinnamon
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Ice Cubes
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1⅔ Parts Jameson Black Barrel
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½ Parts Cinnamon Syrup
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⅚ Parts Coconut water
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⅚ Parts Pineapple Juice
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⅚ Parts Lime Juice
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1 Stick Cinnamon
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Ice Cubes
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Vegan
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Gluten
Free
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Highball
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Jigger
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Juicer
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Shaker
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Strainer
How to make
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Add all ingredients to a cocktail shaker and shake with ice.
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Strain into a highball glass filled with ice.
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Garnish with a lime wedge/ toasted cinnamon stick/ grated cinnamon/ pineapple wedge/ pineapple leaf/ mint sprig/ coconut flakes – whatever you have at hand. It’s a tiki drink, so the more over the top the better!
1. Add 500ml water, 500g demerara sugar, 4 cinnamon sticks to a saucepan and bring to a boil.
2. Reduce heat and allow to simmer for 10 minutes on a low heat.
3. Remove from the heat, allow to cool and remove the cinnamon sticks.
4. Bottle and refrigerate.
About this Cocktail
This OTT concoction is meant to be pushed. So, throw the kitchen sink at it. We’ve gone for coconut, pineapple’s and mint, giving off some Jamaican cooking vibes. But it’s the cinnamon syrup that does the heavy lifting, bringing everything together as one.