Back Bar | Autumn Leaves

Homemade cinnamon tincture adds a bold, spice-driven backbone that interacts richly with the drink's flavor-forward vermouths and liqueurs.

Recipe adapted from Jeffrey Morgenthaler, Clyde Common, Portland, OR

Autumn Leaves
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Make this Autumn Leaves cocktail from Jeffrey Morgenthaler at Clyde Common in Portland, OR.
Servings
1
cocktail
Ingredients
  • Cinnamon tincture
  • 2 cinnamon sticks
  • 8 ounces grain alcohol (such as Everclear)
  • Cocktail
  • Ice
  • ¾ ounce rye whiskey
  • ¾ ounce apple brandy
  • ¾ ounce Carpano Antica Formula Vermouth
  • ¼ ounce Strega
  •  2 dashes cinnamon tincture
  • Orange peel
Directions
  1. Make the cinnamon tincture: In a large container, combine the cinnamon sticks and the grain alcohol. Cover and set aside at room temperature for 3 weeks. Strain through a coffee filter, then bottle. The tincture will keep indefinitely.
  2. Make the cocktail: Fill a mixing glass with ice and add the whiskey, brandy, vermouth, Strega and cinnamon tincture. Stir to chill and strain into an ice-filled rocks glass. Garnish with the orange peel and serve.
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