1.5 oz Wild Parallel Straight Bourbon
1/2 oz herbal liqueur
1 oz pineapple juice
1/2 oz lemon juice
3/4 oz cinnamon syrup
3 dashes tiki bitters

Method: Shaken
Glass: Rocks
Garnish: Torched cinnamon stick

Pour all ingredients into a shaker tin, add ice and shake. Strain into a rocks glass with fresh ice and garnish.

Cinnamon Syrup Recipe:
20g cinnamon sticks, cracked
20 oz water
20 oz sugar

• Crack cinnamon sticks and lightly toast in a pot until very fragrant but not burnt.
• Add water to pot and bring to a boil.
• Remove pot from heat and allow to cool.
• Strain out cinnamon.
• Heat mixture again and add sugar.
• Heat and stir until sugar is dissolved, but syrup is not boiling.
• Keep refrigerated.

Yield: 1L
Shelf Life: 3 weeks