In the style of Trader Vic, Sean Quinn demonstrates whiskey’s ability to be just as much of a summer go-to as it is a winter standby. The spiciness of rye is backed up by cinnamon syrup, while unaged pear eau de vie and pineapple juice bring a brightness that keeps the drink in balance. To round out the cocktail, Quinn calls on a teaspoon of Fernet Branca for a bracing, cooling flourish.
Add ice and shake until chilled, about 10 seconds.
Strain into a large rocks glass filled with crushed ice.
Garnish with pineapple fronds and grated cinnamon.
Cinnamon Syrup 1/2 ounce (16 grams) Saigon cinnamon bark, broken into pieces
1 cup sugar
1 cup water
In a small saucepan, briefly toast the cinnamon over medium heat until fragrant, 3 to 5 minutes. Add the sugar and water and bring to just under a boil, stirring until the sugar has dissolved. Remove from the heat and let cool. Strain into an airtight container and store at room temperature for up to 24 hours or in the refrigerator for up to 2 weeks.