Garnish:
Apple slices dusted with cinnamon & flamed
How to make:
POUR ingredients into ice-filled glass. TOP with tonic and briefly stir.
| 1 1⁄3 fl oz | Caorunn Gin |
| 1⁄4 fl oz | Fireball cinnamon whisky |
| 1⁄6 fl oz | Honey syrup (3 honey to 1 water) |
| 3 dash | Peychaud's or other Creole-style bitters |
| 2 2⁄3 fl oz | Thomas Henry Tonic Water |
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About:
Created in 2018 for Caorunn Gin by Soso Cheng and Jackie Saranyoo Vorasutr at Just a Drink, Bangkok, Thailand.
