Melrose Umbrella Co.’s Cinnamon Whiskey

Tastes like heaven, burns like, well, cinnamon and rye
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Cinnamon Whiskey
by Zachary Patterson and Josh Goldman of Melrose Umbrella Co.

1 cup white sugar
1 quart water
4 oz pulverized Ceylon cinnamon sticks (“I like a good robust cinnamon flavor and aromatic quality.”)
750ml High West Double Rye Whiskey

  1. Boil the pulverized Ceylon cinnamon sticks in the water for 30 to 40 minutes.
  2. Strain out the cinnamon and add the sugar to the cinnamon water. Boil for 10 minutes. You can add the sugar toward the end “if you want to caramelize the sugar a little bit to give it that warm, thicker, more robust sugar.”
  3. Let cool then add the cinnamon syrup to the whiskey to taste.

 

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