- 1½ oz rye whiskey
- ½ oz cold brew coffee
- ¼ maple syrup
- 1 dash Angostura bitters
- garnish: cinnamon stick
Ignite the end of the cinnamon stick with a butane torch or gas burner. Invert a coupe or brandy snifter over the burning end so the smoke rises into the glass and coats the inside.
Combine ingredients in a cocktail shaker with plenty of ice. Shake vigorously. Strain into the smoke-coated glass.
Garnish with the burnt cinnamon stick.