The cocktail takes its name from the single-barrel ninety-proof bourbon whiskey Eagle Rare, but any high-quality bourbon can be substituted. The small amount of fresh lime juice is needed to add brightness to the drink, not flavor.
Recipe information
Yield
Serves 1
Ingredients
Ice cubes
1 1/2 ounces Eagle Rare or other good-quality bourbon
1 ounce Cinnamon Syrup (recipe follows)
2 big dashes of Angostura bitters
1 teaspoon fresh lime juice
1 cinnamon stick
Preparation
Step 1
Fill a rocks glass with ice. Add the bourbon, cinnamon syrup, bitters, and lime juice. Garnish with the cinnamon stick.
CINNAMON SYRUP
Step 2
Bring the sugar, water, and 4 cinnamon sticks to a boil in a small saucepan over high heat and cook until the sugar is completely melted, a minute or so. Remove from the heat. Strain, transfer to a container with a tight-fitting lid, and refrigerate until cold, about 1 hour.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
