The Kettle Black Recipe

1. Prepare cinnamon syrup (if not using pre-made)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan with 2 sticks of cinnamon. Bring to a simmer, stirring until sugar dissolves. Simmer 5 minutes, remove from heat, let cool and steep 15–30 minutes. Strain out cinnamon sticks. This yields about 1 cup syrup; use 0.5 oz for one cocktail. (Skip if you have pre-made cinnamon syrup.)

2. If using egg white: do a dry shake first. Add 0.5 oz egg white, bourbon, Cointreau Noir, orange juice, lemon juice and cinnamon syrup into a cocktail shaker. Shake vigorously without ice for 15–20 seconds to emulsify and build foam.

3. Add ice to the shaker (about 3/4 full or roughly 1 cup) and shake again vigorously for 15–20 seconds to chill and dilute.

4. Double strain into a chilled coupe or rocks glass (if serving over a large ice cube, strain over fresh ice). Double straining removes ice shards and any bits from the egg white or syrup.

5. Express the oils of an orange twist over the surface of the drink by holding the twist skin-side down over the glass and giving it a quick squeeze. Rub the twist on the rim if desired, then drop it into the cocktail.

6. Lightly dust the top of the foam (or surface) with a small pinch of ground cinnamon (about 1/8–1/4 tsp). Be careful not to overpower the aroma.

7. Serve immediately. Provide a small napkin or coaster.