XVII Noir

Brandy, red wine and Cynar are shaken with cinnamon and rich honey syrup. The short up-served drink combines wine, spice and bitter herbal ingredients.

XVII Noir. Coupe glass with a deep reddish-brown brandy-wine drink, no ice and a light cinnamon dusting.

Active preparation: 8 minutes

Ingredients

  • 7.5 ml Liber & Co. Cinnamon Syrup
  • 60 ml Brandy
  • 15 ml Red wine
  • 7.5 ml Cynar
  • 7.5 ml Rich honey syrup (2:1 honey to water by weight; see preparation)
  • 1 pinch Ground cinnamon, for garnish

Prepare ahead

Each component makes the stated batch. Measure the finished component into each drink.

Rich honey syrup

Active preparation: 3 minutes; total time: 10 minutes. Approximately 45 ml; measure 7.5 ml for one drink.

  • 40 g Honey
  • 20 g Water
  1. Weigh the honey and water into a small clean container.
  2. Stir until the honey dissolves; gentle warmth may help. Cool before measuring into the drink.

The source specifies a 2:1 ratio. Using weights, this small batch size and the mixing procedure are editorial choices.

Instructions

  1. Prepare the listed subrecipes first. Use only the measured amount of each preparation in the cocktail; any remaining batch is not an additional drink ingredient.
  2. Measure the ingredients for mixing into a shaker. Keep Ground cinnamon aside for finishing.
  3. Add cubed ice, seal and shake firmly for 10–15 seconds.
  4. Strain into a chilled coupe glass without ice.
  5. Finish with the listed garnish. Serve promptly.