Prep: 5 minutes
Total: 5 minutes
for the cinnamon syrup:
1 cup granulated sugar
4 sticks cinnamon
1/2 vanilla bean, seeds scraped
for the cocktail:
1 3/4 ounce bourbon
2 tablespoons fresh lemon juice
1 1/2 tablespoons cinnamon syrup
1 egg white
1 dash Angostura bitters
Tempus Doble Malta, to top
1. Make the cinnamon syrup: In a small saucepan, bring the sugar, cinnamon, vanilla bean and seeds, and 1 cup water to a boil. Cook briefly to dissolve the sugar. Cool, then strain, discarding the solids.
2. Make the cocktail: Mix all ingredients except beer in a cocktail shaker until the egg white foams.
3. Add ice and shake 20 seconds to cool the liquid, then strain into a Collins glass and top with the beer.
4. Serve with a toasted cinnamon stick to increase the intensity of the aroma.