Ingredients:
For the cocktail:
1 1/2 ouncesNOLET’S Silver Gin
1 ouncemulling spice-infused sweet vermouth
3/4 ounceCampari
Orange peel, for garnish
Cinnamon stick, for garnish
For the mulling spice-infused sweet vermouth:
20 gramscinnamon stick, smashed
8 grams(or approximately 2) whole nutmeg, smashed
8 gramswhole clove
1 gram(approximately 1) whole star anise, smashed
375 gramssweet vermouth
Directions:
Stir the ingredients (minus the garnishes) in a mixing glass and pour over a large rock.
Squeeze the orange peel toward the glass to express the oils, then pierce with a torched cinnamon stick. Serve with the garnish in the glass or on top of the rim.
Toast all the spices on a parchment-lined sheet pan at 325°F for 10 minutes.
Combine the still-hot spices with the vermouth in a heat-safe container.
Steep for 90 minutes, then strain. Store in the fridge in an airtight container for up to 2 weeks.