Black Star from Mayahuel Recipe

Directions

1. 1.

   For the ginger syrup: Mix ginger juice and sugar together, stirring briskly until sugar is dissolved. Ginger syrup can be kept in a sealed container in the refrigerator for up to 3 days.

2. 2.

   For the cinnamon bark syrup: Crush or muddle cinnamon into pieces. Add cinnamon, water, and sugar to a pot and bring to a boil, stirring frequently. Once the cinnamon mixture begins to boil, lower heat and let simmer for 10 minutes. Remove from heat and cover. Let sit overnight, then strain and store in a resealable container in the fridge. Cinnamon syrup can be kept in the refrigerator for up to 1 week.

3. 3.

   For the cocktail: Add tequila, bourbon, lemon juice, cinnamon bark syrup, ginger syrup, and apple butter to a shaker. Fill cocktail shaker with ice.

4. 4.

   Shake vigorously for 20 seconds, making sure that apple butter is broken up and blended. Strain into an ice-filled highball glass. Garnish with apple slice.