Hummingbird-Cusin
Cinnamon, star anise, and amaranth steeped in warm water, then cachaca. Served hot.
5ozNick & Nora holds 5 oz of liquidStemmed, served up. No ice, so nearly the whole glass is liquid.Build
| cinnamon sticks | 2 to 3 |
| Blossoms from 2 stems of amaranth | to taste |
| star anise pods | 3 |
| warm water | 2 oz60 ml1 ⅜ oz40 ml2 ⅝ oz80 ml3 ⅜ oz100 ml4 oz120 ml |
| Honey Syrup | to taste |
| cachaça | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | 1 bar spoon5 ml |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
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Preparations
Honey Syrup20 minutessee method
Place 1 ½ cups of water in a saucepan and bring it to a boil. Add 1 ½ cups honey and cook until it is just runny. Remove the pan from heat and let the syrup cool before using or storing.
Method
- Put the cinnamon sticks, amaranth, star anise pods, and warm water in a glass and let the mixture steep for 5 minutes.
- Strain the tea into a mixing glass, add the cachaça and lemon juice, and stir to combine.
- Taste the cocktail, add Honey Syrup to taste, and stir to incorporate. Add ice to the mixing glass and stir until cold.
- Strain the cocktail over ice into the Nick & Nora glass. Garnish with star anise pods and cinnamon stick.
Mixology by Whiphttps://mixologybywhip.com/recipes/hummingbird-cusin
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