IMAGE ©Risa Weaver-Enion - Risa James Photography

Library Bourbon

Name: Library Bourbon
Total time: 35 min
Yield: 1 SERVING |
Ingredients: Bourbon; Crème de cassis; Campari; Maraschino liqueur; Cinnamon syrup (homemade); Indian Bay Leaf (for garnish); Whole cinnamon stick (for garnish)

a cocktail + garnish recipe

	Bourbon
	Crème de cassis
	Campari
	Maraschino liqueur
	Cinnamon syrup (homemade)
	Indian Bay Leaf (for garnish)
	Whole cinnamon stick (for garnish)

Library Bourbon

a cocktail + garnish recipe

by Risa Weaver-Enion

risajamesphoto.com

Risa Weaver-Enion is a professional photographer based in Sacramento, California. Through her company Risa James Photography, she specializes in food and beverage photography, specifically cocktails. She works with small distilleries, wineries, and purveyors of cocktail accessories to create beautiful imagery for them to use in their marketing efforts. Her book, Cocktails for Everyday Drinking, was published in 2022 and is available at all online booksellers.
When she’s not photographing cocktails, Risa and her husband love to travel, both within the United States and internationally. Many of their trips have been wine-focused, but they’ve visited their fair share of distilleries around the world as well.
Anyone who wants to reach out to Risa to ask questions about photography, cocktails, or anything else, can find her on Instagram @risajamesphotography, on the web at risajamesphoto.com, or over email at risajamesphoto [at] gmail.com. She’s always happy to answer questions and give advice.

Three words: Indian Bay Leaf. The lesser-known bay leaf is from the cinnamon tree, and it smells like cinnamon. And cinnamon is a great pairing for bourbon, so let's put them all together in a delicious cocktail!

TIME (ACTIVE) | 5 M
TIME (INACTIVE) | 30 M
TOTAL | 35 M

1 SERVING

SPECIAL EQUIPMENT:
COCKTAIL SHAKER AND STRAINER
JIGGER
SAUCEPAN
SMALL GLASS JAR

To make cinnamon syrup, combine equal amounts of granulated sugar and water in a saucepan. Heat over low, stirring frequently, until the sugar completely dissolves and the syrup is clear. Add three whole cinnamon sticks and let steep over low heat for about 5 minutes. Remove from heat and continue steeping cinnamon sticks while syrup cools to room temperature. Remove cinnamon sticks before bottling syrup in a glass storage jar.

To make the cocktail, combine 1 1/2 ounces bourbon, 1/4 ounce crème de cassis, 1/4 ounce Campari, 1/4 ounce cinnamon syrup, and 1/2 teaspoon maraschino liqueur in a cocktail shaker or mixing glass.

Add ice and stir for approximately 18 seconds. Strain into a rocks glass over a large ice cube. Garnish with a whole Indian bay leaf and whole cinnamon stick.

Not many jiggers measure 1/4 ounce, but it's equivalent to 1 1/2 teaspoons, so that may be easier for you.

You could also make a cinnamon-clove syrup (by adding some whole cloves to the steeping syrup) and then use it for two other Selefina cocktail recipes: Gimblett Gravels and Welcome to the Jungle.

5.0

indian bay leaves

(Tej Patta)

whole, various sizes

Commonly used in Indian and South Asian cuisines. It has a distinctive fragrance and a warm, slightly sweet flavor. NOT to be confused with bay laurel bay leaves.

1.5 oz - REFILL $4

ADD TO CART

5.0

cinnamon sticks

cassia

2 3/4" quills

Cassia cinnamon sticks are rigid making them ideal for aromatic crafting or for use as flavor-imbuing stirrers.

1.2 oz - REFILL$4

5 oz - REFILL$12

1.2 oz - REFILL $4

ADD TO CART