I love a generous pour of Baileys over a mountain of crushed ice. But as a fancy bartender, it’s my duty to transform life’s simple pleasures into multifaceted concoctions that really wow. This cocktail is like the best slice of frosted layer cake à la mode, but in slurpable drink form. Dark rum and bourbon create a rich base, while Grand Marnier adds a luscious, caramelized note that marries beautifully with cinnamon and a touch of cream. (While most orange liqueurs will do just fine in this recipe, the unctuousness of Grand Marnier really pushes this cocktail experience over the edge.) Don’t skip the garnish here: the singed cinnamon stick adds a layer of smoky sophistication.
Recipe information
Total Time
1 hour 20 minutes
Yield
Makes 1
Ingredients
Cinnamon Syrup
5
1
Cocktail
¾
¾
½
½
½
1
Need to make a substitution?
Preparation
Cinnamon Syrup
Step 1
In a small saucepan over medium heat, combine 5 cinnamon sticks, 1 cup (200 g) sugar, and 1 cup water. Bring to a bare simmer and stir until sugar has dissolved. Reduce heat as low as possible and cook for 30 minutes; do not let boil. Remove from heat and let cool to room temperature, about 45 minutes. Strain and refrigerate for up to 2 weeks.
Cocktail
Step 2
Fill an old-fashioned glass with crushed ice. Combine ¾ oz. bourbon, ¾ oz. dark rum, ½ oz. Cinnamon Syrup, ½ oz. heavy cream, and ½ oz. orange liqueur (preferably Grand Marnier) in a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into ice-filled glass, then wedge 1 cinnamon stick into the crushed ice. Use a kitchen torch to ignite the exposed tip of the cinnamon stick just until it starts to emit an aromatic smoke.