Food Culture of the South

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Makes 1 cocktail

  • 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
  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.
  • From Justin Hazelton, Leah & Louise, Charlotte, North Carolina

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