Ingredients:

  • 120ml water (for syrup batch)
  • 100g granulated white sugar (for syrup batch)
  • 3 whole cinnamon sticks, cracked
  • 0.5 tsp vanilla extract
  • 2 tbsp granulated sugar (for rim)
  • 1 tsp ground cinnamon (for rim)
  • 0.5 tsp flaky sea salt
  • 1 lime wedge
  • 60ml Blanco or Reposado Tequila
  • 30ml freshly squeezed lime juice
  • 15ml orange liqueur
  • 22ml prepared cinnamon simple syrup
  • 1 fresh cinnamon stick (garnish)
  • 1 dehydrated orange wheel
  • 1 sprig fresh rosemary
  • 3 fresh cranberries

Instructions:

  1. In a small saucepan, combine water, 100g sugar, and cracked cinnamon sticks. Simmer over medium heat until sugar dissolves. Remove from heat, stir in vanilla, and steep for 10 minutes. Strain and cool.
  2. On a small plate, mix 2 tbsp sugar, ground cinnamon, and sea salt. Run a lime wedge around the rim of a rocks glass and dip into the mixture at a 45-degree angle.
  3. Fill a cocktail shaker with ice. Add tequila, lime juice, orange liqueur, and 22ml of the cooled cinnamon syrup.
  4. Shake vigorously for 15 seconds to achieve aeration and chilling. Double strain into the prepared glass over fresh ice.
  5. Garnish with a fresh cinnamon stick, orange wheel, rosemary sprig, and cranberries.