Foto af Jack Newton
Servings: 1
Prep time: 5 minutes
Total time: 5 minutesfor the cinnamon syrup:
1 cup granulated sugar
1 cinnamon stickfor the cocktail:
1 (12-ounce|340-ml) can Austin Eastciders Pineapple Cider
½ ounce|15 ml cinnamon syrup
½ ounce|15 ml fresh lime juice
½ ounce|15 ml Hamilton Jamaican Pot Still Black
2 dashes absinthe
Prep time: 5 minutes
Total time: 5 minutes
Ingredients
1 cup granulated sugar
1 cinnamon stickfor the cocktail:
1 (12-ounce|340-ml) can Austin Eastciders Pineapple Cider
½ ounce|15 ml cinnamon syrup
½ ounce|15 ml fresh lime juice
½ ounce|15 ml Hamilton Jamaican Pot Still Black
2 dashes absinthe
Directions
- Make the cinnamon syrup: In a small saucepan, heat the sugar, cinnamon stick, and 1 cup water over medium. Cook, stirring occasionally, until the sugar has dissolved. Remove from heat and let steep for 15 minutes before discarding the cinnamon stick. Let cool completely.
- Make the cocktail: Pour out 1 ½ ounces|40 ml of the cider (into your mouth would be the best spot). Add in all the ingredients. Garnish with straws, mint sprigs, orchid. Dash more Absinthe on mint sprigs.