An enthusiastic amateur cocktail drinker and mixer. I'm told I make the best margueritas in the world (and don't let my cousin tell you any differently)
The use of pomegranate molasses is really clever and adds a real complexity to this. Reads like a standard fruity cocktail but beautifully balanced and complex
If you're short of cinnamon roll syrup brew the espresso onto s stick of cinnamon and use sugar syrup. Well worth taking the trouble of crossing a couple of flat skewers to get the cross