Daisy Chain Recipe

Prepare cinnamon syrup (make ahead)

Combine equal parts granulated sugar and water (e.g., 1 cup sugar + 1 cup water) in a small saucepan. Add 2–3 cinnamon sticks. Heat gently, stirring, until sugar dissolves. Simmer 2 minutes, remove from heat and allow to cool and steep 20–30 minutes. Strain out cinnamon sticks and store syrup refrigerated up to 2 weeks.

Build and shake

Add reposado tequila (2 oz), ancho chile liqueur (0.5 oz), herbal liqueur (0.5 oz), cinnamon syrup (0.5 oz), fresh pineapple juice (1 oz), fresh lime juice (0.75 oz) and 1 dash orange bitters into a cocktail shaker. Fill the shaker 2/3 with ice.

Shake

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. This chills and dilutes the cocktail to proper balance.

Strain

Double-strain the contents into a chilled coupe or rocks glass (depending on preference). If you prefer it over ice, fill a rocks glass with fresh ice and strain over the ice. If serving neat, use a coupe or Nick & Nora glass.

Optional salt rim

If using salt, very lightly wet the glass rim with lime and dip the rim into flaked sea salt or smoked salt (use about 1/8 tsp total) before pouring the cocktail.

Thread a dehydrated pineapple wheel or fresh pineapple wedge onto a cinnamon stick and rest across the rim of the glass. Add a lime wheel tucked behind the pineapple if desired.

Serve immediately. The cinnamon stick can be used to gently stir and will release a warm spice aroma as you sip.