1 oz Lemon Juice
1 oz Carpano Antica Sweet Vermouth
1/2 oz Pedro Ximénez Sherry
1/2 oz Burnt Cinnamon Syrup
Shake with ice and strain into a cocktail glass painted with two streaks of port reduction paint (post-rotovapping, boiled down).
Tuesday last week, Andrea and I took the opportunity to visit the newly redesigned bar at Clio. The bar gained about three seats in length as the lounge area on the short side of the bar was removed; this might be expanded to 4 or 5 more seats depending on the chair spacing. Moreover, the bar gained an additional work station for crafting drinks which will come in handy on the busier nights. In addition, the white marble bar top transformed into a wooden one, the back bar acquired a bit of lighting, and the television luckily evaporated. Still the same old Todd Maul behind the stick, but since we had last seen him, he gained a rotovap and seems to have had a lot of fun tinkering and extracting flavors with it. While Andrea tried a drink that had purified aspects of Lillet Blanc, I went with the Dwight Street Book Club that used remnants of a rotovapped port wine as a garnish.
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5 comments:
So how do you make your burnt cinnamon syrup?
I believe Todd Maul makes his syrup by burning cinnamon sticks with a propane torch and then making a regular cinnamon syrup with them. Probably the same effect could be done with cinnamon sticks burnt over a gas stove (using tongs or a metal rod through the stick), although doing it over a grill (gas or charcoal) outside would save the house from becoming all smokey.
That was interesting, i wonder how burnt cinnamon sticks smell and how the taste becomes. I guess i´ll have to do some experimenting..
My understanding is that he originally made the burnt cinnamon syrup with the leftover charred cinnamon he had from making cinnamon-smoked drinks.
Tiare, some of the drinks he used cinnamon smoke in (lit the stick, covered with the glass to be used, and let it smolder and cover the glass with the aroma) are the Hunter and the Smoking Cinnamon. It can add a smoky and sometimes acrid taste. I enjoyed the effect of smoldered dried black loomi lime in Spring in the Afternoon for it lacked that sharper note when burned.
Another use of the smoked cinnamon syrup is Wong's Grog and the J.R.T..
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