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A cocktail maker from Jersey’s newest speakeasy bar has shared a warming cinnamon sipper that packs a festive crunch.
‘Cinnamon Dreams’ is the work of Stephane Carpentier, Assistant Food and Beverage Manager at the Merton Hotel, who recently took on a role at the Pomme D’Or’s ‘secret’ new cocktail hub, the Porter’s Store.
He shared the recipe, and a little bit about himself, with Express…
“I was born and raised in France (Aix en Provence). As a very young man, I moved to the UK where I embarked on a career in hospitality. For the next 20 years, I worked and lived across England, Scotland and Guernsey, before finally settling in Jersey for the past eight…
During my time here, I have taken a keen interest in cocktail making, which our guests really enjoy. I have been able to further develop my skills during my time working in our company’s trendy new speakeasy bar.
“…As we are now in the Festive Season, I decided to introduce a cocktail which combines some flavours of Christmas. I use a bourbon with a cinnamon finish to give the cocktail some spice. I then add some Amaretto and a touch of Maple syrup to sweeten the taste, before adding an egg to give it a slightly creamy texture. To finish, we garnish it with a cinnamon stick, ground nutmeg and an Amaretto biscuit crust.
“Enjoy!”
Martini glass
50ml Jack Daniel’s Tennessee Fire
25ml Amaretto
Dash of Maple syrup
Whole egg
Ground nutmeg
Amaretto biscuits
Cinnamon stick
1. Crush the Amaretto biscuit.
2. Wipe the rim of the glass with a slice of orange before dipping it into the crushed biscuits.
3. Put the Jack Daniels, Amaretto, maple syrup and the egg in a shaker (no ice), then shake.
4. Add ice, and shake it again.
5. Strain the drink into the glass.
6. Sprinkle ground nutmeg on top
7. Add the cinnamon stick for decoration and an Amaretto biscuit in the middle of the glass.
With thanks to Seymour Hotels and the Jersey Hospitality Association for taking part.
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