The Smoked Cinnamon

Adapted by StarChefs.com
November 2011
Yield: 1 Cocktail

INGREDIENTS:

1½ ounces fresh pineapple juice
1½ ounces Brugal anejo rum
¾ ounce Batavia arrack
¾ ounce Punt e Mes vermouth
¾ ounce 2:1 simple syrup
1 cinnamon stick

METHOD:

Mix the juice, rum, arrack, vermouth, and simple syrup in a mixing glass over ice. Put the cinnamon stick onto a plate. Use a pipe lighter (with two jets) or a pastry torch to light the cinnamon stick (it can flame a little). Smolder the cinnamon stick by covering it with a coupe glass*. Allow the smoke to coat the entire inside of the coupe glass (approximately 10 seconds; alternately, bring the coupe glass and smoldering cinnamon tableside to serve in front of the guest). Turn the inverted coupe glass over; the inside should be coated with cinnamon smoke. Using a Hawthorne strainer, immediately strain the cocktail into the glass.

*Maul tried variations of this cocktail with several types of glassware. He discovered that coupe glasses are the best for overall effect.