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2 oz. gin
2 oz. sloe gin
¾ oz. blanc vermouth
¾ oz. fresh lime juice
¼ oz. cinnamon syrup
Tools: shaker, strainer, fine strainer
Glass: rocks
Garnish: none
Combine all the ingredients in a shaker with ice and shake until chilled. Double strain into a chilled rocks glass.
Cinnamon Syrup: Combine 2 cups of water, 4 cups of turbinado sugar and 3 cinnamon sticks, broken up, in a saucepan over medium heat. Simmer for 5 minutes. Remove from heat and let cool to room temperature. Strain into a clean glass jar and discard solids. Refrigerate for up to 1 month.
Mike Di Tota, Sweet Afton, Astoria, New York
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