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Smoke Sumn

Ingredients

1 cinnamon stick, broken into pieces

Palo Santo woodchips

2 ounces rye (Hazelton uses Old Overholt)

½ ounce vanilla demerara syrup

2 dashes Angostura Bitters

1 dash Creole bitters

Garnish: Smoked cherry

Special equipment: Handheld blowtorch

Directions

  1. On a wooden cutting board, form cinnamon stick pieces and woodchips into a pile. Torch until cinnamon and wood are red hot. Cover with a upside-down rocks glass to capture the smoke.
  2. In a mixing glass filled with ice, combine rye, demerara syrup, and bitters. Stir for 30 seconds, then strain into smoked rocks glass.