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Ryan Welliver from the Cocktail Club on King Street prepares a classic old fashion cocktail with a holiday twist.


2 ounces Chattanooga Reserve Bourbon Whiskey

Bar spoon of Cassia Bark Cinnamon Syrup (equivalent to 1 teaspoon) (recipe follows)

3 dashes of apple bitters (see note)

Orange and lemon peel for garnish

Note: There is a bitters company called BarKeep and they make a Baked Apple Aromatic bitter,

Alternatively, muddle a small apple slice and add a couple of dashes of Angostura Bitters, which are available in all liquor stores and many grocery stores.


Stir ingredients and strain over large rock of ice.

Garnish with orange and lemon peel.

1 cup granulated sugar

1 cup water

4 cinnamon sticks, broken into large pieces

Bring all ingredients to a boil over medium heat. Reduce heat to medium-low and let simmer for 8-10 minutes until sugar has dissolved, stirring frequently. Remove from heat and let cool.

Discard cinnamon sticks, strain into a clean glass jar and cover. Store refrigerated for up to 2 weeks.