Honey on toast

Honey on toast

By
From
Borsch, Vodka and Tears
Serves
1
Photographer
Bonnie Savage

Make sure you use cinnamon powder and not cassia powder to dust over this drink. It can be hard to tell what you’re getting these days, as most ‘cinnamon’ on the market is actually cassia. The way to spot the difference in the quills, apart from the obvious smell and flavour difference, is that cinnamon (Cinnamomum zeylanicum) has many fine layers in each quill where cassia (Cinnamomum cassia) is usually one fat curled piece of bark. Cinnamon has a much more complex and delicate flavour than the pungent cassia. Cassia certainly has its place, in curries and five spice powder, but not in this cocktail.

Ingredients

Quantity Ingredient
1 teaspoon liquid honey
30ml medos or krupnik honey vodka
30ml dark crème de cacao
30ml pouring cream
cinnamon quill, to serve
ground cinnamon, to garnish

Method

  1. Drizzle the honey into a martini glass in a zigzag line and set aside.
  2. Put the honey vodka, crème de cacao and cream into a shaker with ice and shake hard. Strain into the martini glass and garnish with a cinnamon quill and a very light sprinkle of ground cinnamon before serving.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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