A sweet and sour cocktail that unearths a mature taste experience. Best enjoyed during the ho-ho-happiest of months. Pairs perfectly with a steaming mince pie on the side. To sweeten the sour, it contains Bonraw’s Silver Birch Granulated.
- Servings
- 1 cocktail
- Prep Time
- 1-6 hours (for cooling of the syrup)
Ingredients
- 115 ml Water
- 115 g Bonraw Silver Birch Ganulated
- 3 Cinnamon Sticks
- 1/2 tsp Vanilla Extract
- 20 ml Lemon Juice
- 2 dashes Angostura
- 20 ml Cinnamon Syrup
- 40 ml Whisky
- 15 ml Acquafaba
- 5-6 cubes of Ice
1. In a small saucepan, bring the water to a boil and stir in BONRAW Silver Birch until completely dissolved
2. Reduce the heat, add the cinnamon sticks. Cover and simmer for about 5 minutes.
3. Remove the pan from the heat. Keep covered and allow the syrup to cool steep for at least 1 hour; for more flavour, let it stand for up to 6 hours.
4. Remove the cinnamon sticks and stir in the vanilla extract
5. Transfer the syrup to a bottle with a tight seal.
6. Refrigerate and use to sweeten your favourite drinks.
For the cocktail:1. Fill up the shaker with ice
2. Add lemon juice, angostura, BONRAW homemade cinnamon syrup, vanilla extract and whisky and shake
3. Double strain the cocktail to remove ice shards (pour the cocktail in a cold jug)
4. Pour the liquids into the shaker again and add 15ml of acquafaba
5. Dry shake (shake without ice)
6. Decorate with angostura bitter, rosemary and serve
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