Recipe courtesy of Jamie Gordon, Senior Manager, Brand Advocacy at Pernod Ricard
- 1 1/2 Ounce Beefeater Gin
- 1/2 Ounce Lillet Blanc
- 1 Ounce fresh lemon jucie
- 3/4 Ounces Cinnamon Syrup (1:1 Cinnamon tea*: Sugar)
- cranberry juice topper
*To make the cinnamon tea, simmer dried cinnamon sticks in water until desired strength is achieved.
For the cocktail: Build over ice in a highball glass, and stir. Garnish with a lemon wedge, and two to three fresh cranberries.