Cinnamon Toast Crunch Recipe
Fireball Cinnamon Whisky & RumChata.
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Pour the cinnamon sugar onto a small plate. Moisten the rim of a chilled rocks glass with the water or simple syrup by running a damp fingertip or a small brush around the rim. Dip the rim into the cinnamon sugar and twist to coat evenly. Set the glass aside.
Mix
Fill a cocktail shaker halfway with ice (about 1 cup). Add 1.5 oz Fireball Cinnamon Whisky and 1.5 oz RumChata to the shaker.
Shake
Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker feels cold and the mixture is well combined and slightly frothy from the dairy in the RumChata.
Strain & Serve
Fill the prepared rocks glass with fresh ice if desired. Strain the mixed cocktail into the glass.
Garnish
Lightly dust the top of the drink with a pinch of ground cinnamon. Optionally rest a mini cinnamon stick on the rim or in the drink for presentation.
Serve
Serve immediately. Stir briefly before drinking if separation occurs.