Our Canton twist on everyone's favourite whisk(e)y cocktail, featuring our winter seasonal blend, Wild Vietnamese Cinnamon.
50 ml Wild Vietnamese Cinnamon Infused Bourbon
1 tsp Sugar/ 1 Sugar Cube
3 dashes Orange Bitters
1 twist of orange peel
Serve over ice in an Old Fashioned Glass
Infuse the Bourbon with the tea. We use a ratio of 10g/ 1ltr and infuse for 1 hour at room temperature, then strain.
1. Place the sugar and bitters in the glass and muddle until combined (add a dash of water if required)
2. Add half the bourbon and some ice and stir for 15-20 secs.
3. Top with the rest of the bourbon, add additional ice and stir again.
4. Garnish with a twist of orange peel.
Request a sample of our Wild Vietnamese Cinnamon winter seasonal tea (available to trade customers only)