1/2 oz Hartley & Gibson Amontillado Sherry
1/2 oz Lemon Juice
1/2 oz Cinnamon Syrup
Shake with ice and strain into a Collins glass filled with ice cubes. Top with ginger beer, add straw, and stir. Float a few dashes of Angostura Bitters and garnish with an orange twist.
On Sunday night, Andrea and I went to our first speakeasy bar event -- albeit a legal one. The night, called the Sunday Salon, was hosted by Ben Sandrof and required entrance through a back door to get to the bar area. The menu that night contained a collection of recipes that Ben enjoyed making back in his days of No. 9 Park and Drink. While Andrea was overjoyed by another chance to have a green Chartreuse-laden Silent Order, I was drawn to the Cinnamon Collins for my first drink.