“I wanted to showcase the spiciness of the rye and the sweet honey with complementary flavors. What I landed on is a strawberry cinnamon sour perfect for any time of the year.”
- 2 oz Catskill Provisions NY Honey Rye Whiskey
- 3/4 oz. lime juice
- 3/4 oz. strawberry juice*
- 3/4 oz. cinnamon syrup**
- 1/2 oz. Aperol
Preparation: Add all ingredients to a shaker with ice and shake. Strain into a chilled coupe glass.
Remove the tops from a pint of strawberries and pass through a conventional juicer. Strain through a fine mesh strainer, bottle, label, and store in refrigerator.
Combine 30g Cassia Cinnamon Bark, 750 mL water and 750g white sugar in a pot. Bring to a boil stirring frequently. Remove from heat and store in a clean container at room temperature for 12 hours. Strain through a fine mesh strainer, bottle, label and store in refrigerator.
Meet Ian Alexander
CHILLED 100 Member, New York
Ian grew up in East Brunswick, New Jersey and began his bartending career at Due Mari while attending Rutgers University. There he became interested in spirits and cocktails and refined his knowledge under acclaimed Sommelier and Beverage Director, Hristo Zisovski.
In June 2017 Ian joined the team at the Dead Rabbit, NYC, and is currently Head Bartender there where he applies his acute understanding of service standards to the bar and the floor. He is passionate about cocktails and creating a world class Irish hospitality experience for every guest.
In January of 2019, Ian graduated the rigorous Bar 5 Day course with distinction and was in the top percentile in all areas of focus including blind tasting of spirits, cocktail history, spirit production, and bartending technique.