Serve in

Garnish:

Flamed orange peel / mini cinnamon stick as "candle"

How to make:

1.Chill your glass. Coupette/Nick & Nora
2.Measure into a shaker: Add 30 ml Cherry Heering, 30 ml Helbing Aquavit, 15 ml Lustau Medium Sherry, 15 ml fresh lemon juice, 10 ml spiced honey syrup.
3.Add bitters: Add 1 dash Peychaud's.
4.Add ice & shake: Fill shaker with ice and shake vigorously 10–12 seconds (hard shake to chill and slightly dilute).
5.Fine strain: Discard ice from the chilled glass (if used), fine-strain into the chilled Coupette. Use a tea strainer or double sieve to remove micro-ice and particulates for a silky finish.
6.Flame the orange peel: Hold a thin orange peel (zest side toward the glass), flame briefly and express oils over the surface; rub the rim with the peel and drop it onto the drink or place it elegantly on the rim. Add the mini cinnamon stick tucked alongside if used.

For the Spiced Honey syrup:
50 g honey
50 ml water
1 small cinnamon stick
1 star anise
1 small strip orange peel (avoid white pith)
Method: Combine honey and water in a small pan, add spices and orange peel. Warm gently until honey dissolves (do not boil hard), simmer 2–3 minutes. Remove from heat, steep for 5–10 minutes, strain and cool. Store refrigerated for up to 1 week. (Yield ≈ 100 ml)