Ingredients
2 cinnamon sticks
1/2 cup sugar
2 ounces bourbon, such as Bulleit
3/4 ounce fresh lime juice
1 tablespoon dry red wine, such as Merlot (optional)
Candied ginger and a best-quality maraschino cherry, such as Luxardo, for serving
Preparation
Cinnamon Simple Syrup: In a small saucepan, bring 2/3 cup water and cinnamon to a simmer; cook 10 minutes. Add sugar; stir until dissolved. Let cool completely, then refrigerate (with cinnamon) in an airtight container up to 1 week. (Makes 1/2 cup.)
Cocktail: Combine bourbon, lime juice, and 3/4 ounce syrup in a cocktail shaker. Fill halfway with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain over a large ice cube. Hold a spoon upside-down over cocktail and pour wine over top. Serve, garnished with ginger and cherry.
