1.5 oz Scholar's Craft Coffee Cask American Single Malt Whisky
.50 oz Current Cassis
.75 oz Cinammon-Brown Sugar Syrup*
.75 fresh lemon juice
5 dashes Mole Bitters
Dried rose buds for garnish
Add all ingredients to the small side of a shaker set. Add ice, shake and strain into a coupe glass. Garnish with dried rose buds.
*Cinnamon-Brown Sugar Syrup: In a pan, add two parts brown sugar to one part water and one cinnamon stick. Heat on low until water is almost boiling, stirring constantly so sugar does not burn. Once sugar is dissoveld, turn off heat and let sit for 20 mintues. Strain cinnamon sticks and store in airtight container for up to two weeks.