We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Cinnamon Quill
Winter 2009
Cinnamon has a long history of being used in many different cultures as both a medicine and a spice. The essence, oils and bark find their way into everything from curries to chocolate and candles to tea. Here, we highlight the lingering aroma of the bark by soaking it, then crushing it into a seductive cocktail.
Place a stick of cinnamon in a small bowl and cover with boiling water. Let sit for 20 to 30 seconds, and then remove. Discard water. To a cocktail shaker filled with ice add the cinnamon stick, broken, 1½ oz Canadian whisky, ½ oz honey syrup* and 2 oz fresh apple juice. Shake and strain into a rocks glass with ice. Garnish with a fresh cinnamon stick.
*To make honey syrup, simply add equal parts hot water and honey to a cup and stir until honey is dissolved. This will keep the honey from clumping.
