Franny Smith
Grab 2 rocks glasses. In one glass, combine 1/4 ounces cinnamon syrup*, 1/4 ounces Amaro, 1 ounce rum, and 3 drops bitters.
In the second glass, add a plain ice cube. Pour dry cider leaving a small bit of the ice cube exposed. Place a Frangelico ice cube* on top of plain ice cube. Stir with a 6 inch cinnamon stick. Chip a hole into the Frangelico ice cube and pour in the mixture from the first glass. The ice cube will start to dissolve, use the cinnamon stick to stir. Garnish with fresh or dried apple slice.
Cinnamon Syrup*
Prepare 2 quarts of water and add 10 to 12 broken cinnamon sticks. Boil on medium heat until the water turns brown. Taste to make sure it is the desired flavor, then stir 1 quart of granulated sugar into the hot water. Reduce until it is a syrupy consistency. Let the mixture cool for 15-20 mins. In a separate container, strain cinnamon pieces from the syrup.
Frangelico Ice Cube Recipe*
In a 2 inch by 2 inch ice tray mold, add equal parts of Frangelico and water, leaving half of the spaces to make plain ice cubes. Freeze time is about 6 hours.
Arun’s Thai {4156 North Kedzie Avenue, Chicago; 773.539.1909}
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