Travels With Grandfather Recipe

Make syrup

Combine 200 g granulated sugar and 200 ml water in a small saucepan. Add 3 cinnamon sticks. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 3–5 minutes to infuse. Remove from heat, cool to room temperature with cinnamon sticks steeping for 20–30 minutes for stronger flavor. Remove cinnamon sticks and bottle syrup. Refrigerate; yields about 200 ml. Use 15 ml for the cocktail.

Chill glass

If serving in a rocks glass, place the glass in the freezer or fill it with ice water while you prepare the drink to chill it briefly.

Combine ingredients

Add 60 ml Glendalough Irish Whiskey, 20 ml Giffard Passion Fruit liqueur, 20 ml fresh lemon juice, 15 ml cinnamon simple syrup, and 2 dashes Angostura bitters into a mixing glass or shaker.

Add essence

Add 2 drops of orange & anise essence. This is a concentrated flavoring—add cautiously and taste. The essence provides a subtle orange-anise lift that complements the whiskey and passion fruit.

Ice and stir or shake

If you prefer a slightly silky, slightly diluted texture, fill the mixing glass with ice and stir briskly for 20–30 seconds until well chilled and slightly diluted. For a brighter, frothier finish (more aeration from the lemon), shake vigorously for 10–12 seconds with ice. Both methods are acceptable; stirring emphasizes spirit texture, shaking emphasizes citrus integration.

Prepare serving glass

Discard the ice or water from the chilled rocks glass. Place 1–2 large ice cubes or a single large sphere in the glass (3 units listed are optional for sharing-style).

Strain and finish

Double-strain (or fine strain if shaken) the cocktail into the prepared glass over the large ice cube(s). Add 1 expressed orange peel over the drink to release oils, then rub it on the rim and drop it in.

Garnish and aroma

Finish with a single star anise or a small cinnamon stick perched on the ice for aroma and presentation. For extra aromatic drama, briefly torch the orange peel over the glass (careful with flame) to caramelize oils, or place a lit cinnamon stick nearby to warm aroma.

Serve

Serve immediately. Encourage the drinker to inhale the orange/anise-cinnamon bouquet before sipping to appreciate the layered flavors.