King Cake Old Fashioned
A sophisticated cocktail that captures the essence of New Orleans' famous King Cake in drink form, featuring praline rum, chicory-pecan bitters, and homemade cinnamon syrup garnished with orange peel and golden raisins.
Ingredients
- •1½ cups sugar
- •1 cup water
- •6 pieces cinnamon sticks
- •1 piece ice cube
- •2 ounces Rougaroux 13 Pennies Praline Rum
- •2 dashes El Guapo Chicory-Pecan Bitters
- •1 piece orange peel and golden raisins
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- •1 piece equipment
Cooking Instructions
- 1.
In a small saucepan, bring the sugar, water, and cinnamon sticks to a boil, stirring occasionally, and continue boiling until the sugar is completely dissolved, 10 to 15 minutes. Cool the syrup then remove and discard the cinnamon sticks. DO AHEAD: Cinnamon syrup can be made ahead and refrigerated, in an airtight container, for up to 1 week.
15 min
- 2.
Place 1 (2 1/2-inch) ice cube in a rocks glass. Add the rum, the bitters, and 1/2 teaspoon (1/4 ounce) cinnamon syrup, and stir until well chilled. Squeeze the orange peel over the drink, making sure the oils fall into the glass, then thread the peel, along with the raisins, onto a cocktail pick. Place the pick in the drink and serve.
5 min
