Here is a simple twist on a spirit that is typically sipped neat. This recipe was developed by Soren Schepkowski, head bartender at Wind Cries Mary in Victoria.
• 1 cinnamon stick
• 2 oz DEVINE Glen Saanich Single Malt Whisky
• 0.25 oz toasted pumpkin seed orgeat (see note)
• 10 drops Ms Betters Chocolate Bitters
• 2 dashes Angostura bitters
Torch a cinnamon stick and place in an upside-down Old Fashioned glass to entrap the smoke. Place all remaining ingredients in a mixing glass with ice and stir. Add a large cube of ice to the smoked glass, and strain the cocktail over it. Garnish with the charred cinnamon stick. Serves 1.
NOTE: To make toasted pumpkin seed orgeat, toast 50g unsalted pumpkin seeds on medium-high heat until golden brown. Next, place toasted pumpkin seeds in a linen cloth and hammer with a mallet—or roll out with a rolling pin—to crush seeds. Combine crushed seeds, 250g of 1:1 simple syrup, and 10 drops of orange flower water in a jar and allow to infuse for 24 hours. Fine strain your final product.