The Belfast Cocktail
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The Belfast Cocktail

Catherine Lombari, New Brunswick, New Jersey, Francis Schott / March 2013

This recipe is from Vinifying Cocktails in the March 2013 issue.

  • 1 1/2 oz. Niepoort Ruby Port
  • 1 1/2 oz. Phillipe Latourelle VS Cognac
  • 1/2 oz. Purkhart Poire Williams
  • 1/2 oz. cinnamon syrup (recipe below)
  • 1 dash DeGroff Bitters, for garnish
  • 1 dash Regan's Orange Bitters, for garnish
  • flamed orange twist, for garnish
  • cinnamon stick (optional), for garnish

Stir over ice; strain into cocktail glass. Garnish with bitters, orange twist, and cinnamon stick.

Cinnamon Syrup

  • 8 oz. sugar
  • 4 oz. water
  • 2 cinnamon sticks

Simmer for 10 minutes; cool. Refrigerate overnight. Remove cinnamon stick.