The Borough to Battersea Cocktail
This copper-hued cocktail was created for our 10-year anniversary celebration, which coincided with the opening of our Battersea store. Created by Digital Content Editor (and resident mixologist) Kelly, it features mellow Irish whiskey enriched with amaretto, balanced with lemon juice, and warmed with cinnamon, all knit together with sweet vermouth. It's the perfect winter cocktail.
The cinnamon syrup recipe makes 150ml, which is more than this recipe calls for. Keep it on hand for a warming addition to both hot and cold drinks, an ingredient for homemade ice cream, or a topping for pancakes, waffles or breakfast porridge. It will keep in the fridge for a few weeks.
Makes 2 drinks
Ingredients: Cinnamon Syrup
110g granulated sugar95g water
2 9cm cinnamon sticks, snapped in half
Ingredients: Borough to Battersea Cocktail
75ml Bushmills Irish whiskey75ml Martini Rosso vermouth
20ml Disaronno Originale amaretto liqueur
20ml lemon juice, strained through a fine sieve
10ml cinnamon syrup (recipe below)
2 orange peel strips, for garnish
Method: Cinnamon Syrup
- Place ingredients in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat, cover and leave to stand for 2 hours.
- Strain through a fine sieve into a clean glass bottle. Store in the fridge; it will keep for weeks.
Method: Borough to Battersea Cocktail
- Measure whiskey, vermouth, amaretto, lemon juice and cinnamon syrup into a cocktail shaker.
- Add ice, close shaker and shake vigorously. Strain and divide over fresh ice cubes into two old fashioned glasses. Garnish with orange peel strips.
BK Tips
- Use the Triangle Canelle Knife to make perfect orange peel strips. Alternatively, you can use dried orange slices for the garnish.
