As the opening barman at Dorćol Distilling + Brewing Co, Nick Kenna is intimately familiar with the distilled apricot flavors of Kinsman and his variation — complete with charred cinnamon stick — packs a punch.
Kenna might not be a fan of creamy cocktails, but his tongue-in-cheek approach adds a thick layer of frothy heavy cream that delivers a velvety mouthfeel and plenty of flavor.
Nick Kenna, George’s Keep
Milk Was A Bad Idea.
1 oz. Kinsman Rakia
1 oz. Stolen smoked rum
3/4 oz. Tempus Fugit Crème de Cacao
3/4 oz. Punt E Mes
1 1/2 - 2 oz. Heavy Cream
1/2 oz. Brown Sugar Cinnamon Syrup
Instructions. Stir Kinsman Rakia, Crème de Cacao, and Punt E Mes together and pour over a large rock. In a shaking tin, combine heavy cream and brown sugar cinnamon syrup and dry shake (no ice) until frothy. Slowly pour into glass.
Garnish. Light dusting of cinnamon and burnt cinnamon stick.
