Cinnamon whisky fizz
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Cinnamon whisky fizz
This aromatic sparkler packs in all the flavours of the season
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 3 cinnamon sticks
- 100g honey
- large handful of ice
- 75ml whisky
- 30ml lemon juice
- about 150ml prosecco, to top up
Step by step
How to store
Store the leftover cinnamon sugar syrup for up to 2 weeks in the fridge.
- Place the cinnamon sticks in a small pan with the honey and 100ml water. Heat on low for 15 minutes. Take off the heat, cool completely, remove the cinnamon sticks (reserve for garnish) and chill until ready to serve.
- Add a large handful of ice to a cocktail shaker. Add the whisky, lemon juice and 50ml of the cinnamon sugar syrup and shake well. Strain into two ice-filled glasses and top up with prosecco. Garnish with the reserved cinnamon sticks.
