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Homemade smoked cinnamon bitters add a warm, spicy flavor to peach schnapps, lemon, and bourbon in this Southern-inspired cocktail, featured in our Flavor Forecast 2016 report.
To smoke spices: Spread 1 cup fine mesquite wood chips in cast-iron skillet. Heat on high heat about 10 minutes or until wood chips start to smoke. Reduce heat to low. Place small rack on top of wood chips. Place cinnamon sticks in small shallow disposable aluminum pan or foil muffin baking cup. Place pan on baking rack. Cover skillet with lid. (In order to keep the smoke in, lid should cover skillet tightly. If necessary, place aluminum foil over skillet first then cover with lid.) Reduce heat to low. Smoke 30 minutes. Turn heat off. Let stand 1 hour or until cooled.