Fall Fig Whiskey Sour
2 1/4 oz. Russell’s Reserve® Rye
1 oz. Grapefruit Juice
1/2 oz. Cinnamon Syrup
2 dashes Aromatic Bitters
Cinnamon Syrup: In a sauce pan, add 1 cup sugar and 1 cup water on medium high. Once sugar is dissolved, add 2 cinnamon sticks. Bring to a boil and cover for 10 minutes. Take off heat and let cool. Strain into a jar and store in the fridge.
To make the Fall Fig Whiskey Sour: In a shaker, muddle figs. Add the liquid ingredients. Shake with ice. Double strain into a glass with ice. Garnish with fig slice and rosemary.
Recipe by Ashley Rose Conway of Craft and Cocktails.