REASON & RHYME
1 oz. Irish whiskey (Jameson)
1 oz. cinnamon liqueur (homemade)
1 oz. ruby port (Ferrarria)
1/2 oz. dry vermouth (Martini & Rossi)
2 dashes lavender bitters (homemade)
2 dashes orange bitters (Bitter Truth)
Stir with ice and strain. Up or on the rocks.
A word about the cinnamon liqueur: to make it, I infused unaged corn whiskey (you can, of course use vodka. An aged whiskey would probably be good as well. I’ll save that for next time.) with a couple cinnamon sticks for 2 weeks, strain those out, added simple syrup, let it sit for another two weeks, then strained through a coffee filter to get any remaining sediment out. On its own, it kind of tastes like those cinnamon Christmas ornaments that you made in preschool and weren’t supposed to eat; not like Goldschlager, and I’m going to assume not like any of those fireball cinnamon liqueurs. Not that they don’t have their place (I know I’ve enjoyed Goldschlager in many a drink), I just don’t think this is it. This looks like a whole paragraph, but it’s super simple and mostly a waiting game.
But in the event that you just have to try this now, I would suggest substituting Strega, Benedictine, or just a dash of Pimento/Allspice Dram.