For Jane Danger’s Dressed Can, she plays off the beer can cocktail, opting for cider and plenty of garnish. “In a can, you don’t really get a lot of nose,” says Danger, of the decision to decorate her drink with a mint bouquet. In addition to Jamaican rum, cinnamon syrup and lime, Danger’s can gets liberal dose of absinthe dashed over top.
Jane Danger, Mother of Pearl | New York City
- 1 can pineapple cider, preferably Austin Ciderworks Pineapple Cider
- 2 dashes tiki bitters
- 2 dashes absinthe
- 1/2 ounce cinnamon syrup (see Editor's Note)
- 1/2 ounce lime juice
- 1/2 ounce Jamaican rum, preferably Hamilton Black Pot
Garnish: straw, mint, orchid, dash of absinthe
- Pour out 1 1/2 ounces of the cider.
- Add ingredients directly to the cider can.
- Garnish with a bouquet or mint, a dash of absinthe, an orchid and a straw.
3 cinnamon sticks
1 cup sugar
8 ounces water
Crush the cinnamon sticks and place them in a saucepan with sugar and one cup water. Bring to a boil, stirring until the sugar is dissolved. Lower the heat and cover cover the saucepan. Simmer for two minutes. Remove the saucepan from heat and, keeping it covered, let sit at least two hours. Strain. Cinnamon syrup will keep up to one month refrigerated.