Recipe from Emerson Resort & Spa’s Woodnotes Grille‘s general manager, Greg Gagne.
SERVINGS: 1 Cocktail
2 ounces Russell’s Bourbon
½ ounces lemon juice
1 ounce Nocino (Don Ciccio & Figli)
½ ounce fresh honey simple syrup
Add all the ingredients to an ice filled shaker. Shake to dilute and ice forms. Double strain into large glass coupe and garnish with a cinnamon stick.
This recipe was originally published in November of 2018.