Food Culture of the South
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
- 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.
- 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