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Canela Bitters

Adapted from Broken Spanish’s beverage director Chris Chernock and lead bartender Pablo Gutierrez. Read more

Total time: 5 minutes, plus 1 day of soaking | Makes 2 cups
  • 4 canela (Mexican cinnamon) sticks
  • 2 cups high-proof grain spirit, such as Everclear or vodka

Step 1Heat the oven to 450 degrees or heat a medium skillet over high heat.

Step 2Place the cinnamon sticks on a small baking sheet and bake (or toss in the skillet) until they start to blacken in spots, about 5 minutes.

Step 3Remove the cinnamon sticks from the oven or skillet and transfer to a storage container.

Step 4Pour in the high-proof spirit and let soak for 24 hours.

Step 5Pour the mixture through a fine mesh strainer into a bottle and discard the cinnamon sticks.

Step 6Store the bitters indefinitely.

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