Add 8 oz neutral liqueur and the cinnamon sticks and dried chili to a clean jar. Seal and leave at room temperature for 12–24 hours, tasting after 8–10 hours. When the desired warm cinnamon and gentle heat are present, strain through a fine mesh and bottle. Yields a gentle cinnamon-chili liqueur suitable for cocktails.

Make-ahead: Rhubarb Herbal Liqueur

Quick rhubarb herbal liqueur

Combine 8 oz neutral spirit with 2 oz chopped fresh rhubarb and 0.25 oz mild herbs in a jar. Seal and macerate for 24–48 hours in the refrigerator, shaking once or twice. Strain through a fine-mesh sieve and press solids; if too tart, dissolve 2 tbsp sugar into 1–2 tbsp hot water and add sparingly to balance. Chill and reserve.

Cocktail Assembly

Chill an old-fashioned or rocks glass by filling it with ice and setting aside.

In a mixing glass, add 2 oz Suntory Toki, 0.5 oz cinnamon-chili infused liqueur, 0.5 oz rhubarb herbal liqueur, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes of aromatic bitters.

Add large ice cubes to the mixing glass until nearly full. Stir gently for 20–30 seconds (about 20–30 turns) until the mixture is well chilled and slightly diluted.

Discard ice from the chilled serving glass and strain the cocktail over a single large clear ice cube or a few fresh large cubes.

Lightly toast the cinnamon stick over a butane lighter or with a kitchen torch for a couple seconds to activate aroma (avoid flame contact with drink). Wave the stick over the drink to capture toasted aroma and then place it on the rim or in the glass as a garnish.

Skewer and rest a candied rhubarb ribbon or fresh rhubarb slice across the glass. If using, sprinkle a tiny pinch of flaked smoked sea salt on the top of the drink to accentuate rhubarb and spice.

Serve immediately. Encourage the drinker to smell the toasted cinnamon prior to sipping to experience the layered aromatics.