2 oz Sazerac 6 Year Rye
3/4 oz S. Maria al Monte Amaro
1/2 oz Cinnamon Syrup
2 dash Bitter Science Mole Bitters
Stir with ice and strain into a rocks glass. Flame an orange twist over the top.
A few Sundays ago, I stopped into No. 9 Park when bartender Sam Olivari was at the stick. For a first drink, Sam suggested a Toronto variation named after one of the Toronto neighborhoods called Front Street. The drink's orange twist's oils joined the cinnamon on the aroma along with an herbal note from the amaro at the end of the sniff. The sip was rich with caramel and chocolate notes, and the swallow presented the rye and an interesting collision of cinnamon and S. Maria al Monte flavors. With this amaro-cinnamon combination, I was reminded of Russell House Tavern's Wigglesworth which is also a Toronto variation but with Fernet Branca and apple-cinnamon syrup.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.