A charming gentleman stopped into the Meetinghouse one day and impressed us with his knowledge of our products and cocktail recipes. His name was Tim Brown. He was visiting from Kentucky. At once, we thought of Brown Foreman (the company of Jack Daniels), but he said "right tree, wrong branch." His grandparents were from the non-drinking side of the Brown Family. Could've fooled us with his knowledge of whiskeys.
He appreciated our whiskey and cocktails with a hardy enthusiasm and spoke for awhile about other cocktails that he had enjoyed on various adventures he'd taken. It was a happy afternoon that we won't forget, and we look forward to the day he comes back around to see us.
We experimented with one of his suggestions and came up with this cocktail. The secret to it is the cinnamon and vanilla honey syrup. Use the best ingredients that you can find, including your favorite local honey. And your favorite sweet red wine.
Cinnamon Vanilla Honey Simple Syrup
16 oz. honey
12 oz. water
3 sticks of cinnamon
1 vanilla bean, split
Heat gently in a saucepan over medium heat for 20 minutes. Let cool overnight. Strain off the cinnamon and vanilla and keep refrigerated until use. (If the vanilla beans are hard to find, leave it out of the heating process and when the syrup is cool, add 2 tsp of high quality vanilla extract.)
1 oz. Rye Whiskey
1 oz. red wine
1 oz. Cinnamon Vanilla Honey Simple Syrup
1 barspoon of fresh squeezed lemon juice
Shake on ice. Strain into a goblet. Add ice. Garnish with a sprig of rosemary.