Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Lake Placid bartender Zachary Blair crafted this cocktail with aged rum but says any hard liquor will work. We made versions with gin, scotch and gold rum and preferred the heft and balance that bourbon gave this citrusy cocktail. Blair recommends using a wine glass to capture the smoky aroma; if the smoldering cinnamon stick is too long to fit under the glass, turn it upright and let it rest on the side of the glass as it smokes.
3-inch cinnamon stick
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT