First, some background. In college my friends and I began a series of competitions which we called “Aluminum Cook,” or more simply our own version of the television show Iron Chef. It was basically a direct rip off of the TV show. Two people would be selected to cook, and the others would choose the ingredient. The Iron Chef tradition continues in earnest to this day: this time the battle was Cinnamon. And knowing that Cassia is often a flavor in gin, and one that goes well with gin, I sought to take advantage of that in the cocktail course.
I found Tub Gin in the liquor store, and though I had never bought it, thought it was worth taking a chance on. It did list Cassia Bark as one of the components, so I thought at the very least it would be suitable for the drink I had in mind.
Here’s the ingredients for the cocktail I created this evening:
2 0z gin (Tub Gin in this case) 1/2 oz. of cinnamon/walnut syrup* juice from 1 orange wedge, fresh squeezed splash of club soda
Here’s how I made the syrup.