The Story Behind The Cinnamon Sin
Scotch cocktails — or Scotchtails, if I may — are the perfect way to casually enjoy Scotland’s signature spirit. But not all Scotch is the same. The variety of flavors in the category results from distillery location, how long the whisky is aged, and what type of cask was used for aging.
A proper Scotchtail plays off the flavors in an individual Scotch. Pete Canny, a bartender at The Wayland and Goodnight Sonny in New York City, kept this in mind when he created possibly this fall's best Scotchtail: the Cinnamon Sin.
Canny uses Macallan 12 Year Old Sherry Cask, which has flavors heavily influenced by its barrels. To highlight those notes, he based the ingredient proportions on the proportions of an Old Fashioned. The Cinnamon Sin uses cinnamon-infused agave to play off the smooth feel and light honey taste. Orange peel adds citrus vibes to the natural apple blossom notes of the whisky, due to its sherry casks, and the orange peel garnish is laced with cinnamon agave to keep the aromas front and center with each sip.
This is, in short, the ultimate fireside sipper.
- 2 ounces The Macallan Sherry Oak 12 Years Old
- 1/4 ounce cinnamon-infused agave
- 2 dashes Angostura bitters
- Orange peel
- Stir all ingredients over ice.
- Strain into a rocks glass over a large ice cube.
- Garnish with an orange peel laced with cinnamon-infused agave.