This is a magnificent holiday gin drink for home cocktail enthusiasts to impress their guests. From our friend, James Bolt at Charleston’s The Gin Joint.


  • 1 ½ ounces brown butter washed Conniption American Dry Gin (see directions)
  • 1 ½ ounces Earl Grey tea syrup (see directions)
  • ¾ ounce cinnamon-infused Carpano Antica Vermouth (see directions)
  • ¾ ounce lime juice 
  • ½ ounce Plantation Pineapple Rum 
  • 4 dashes Angostura® orange bitters 
  • 1 dash Scrappy’s Cardamom Bitters 
  • 1 egg white (optional) 
  • 4 ounces Cheerwine Holiday Punch 


Brown Butter Washed Gin:

1 bottle Conniption American Dry Gin

6 ounces unsalted butter


  1. Melt butter on medium heat and cook butter until it starts to brown. 
  2. Add brown butter to an airtight container along with bottle of gin.
  3. Place in the freezer and freeze overnight.
  4. Remove butter and add gin back to the bottle.

Earl Grey Tea Syrup:

4 bags Earl Grey Tea

2 cups sugar

2 cups water


  1. Add all ingredients into a small saucepan and heat until it reaches a boil. 
  2. Once it boils, turn heat off and let tea bags steep for 20-25 minutes. 
  3. Remove tea bags and strain syrup into a container. 
  4. Refrigerate up to one week. 

Cinnamon-Infused Carpano Antica Vermouth:

2 cinnamon sticks 

12 ounces Carpano Antica Vermouth


  1. Place cinnamon sticks into vermouth and let sit for 24 hours at room temperature.
  2. Remove cinnamon sticks and place vermouth into a new container. 


  1. Add all ingredients together in a cocktail shaker, except Cheerwine. 
  2. Dry shake hard with no ice for 15-20 seconds to froth egg white. 
  3. Then add ice and shake hard for 10-15 seconds. 
  4. Double strain into a chilled fizz glass. 
  5. Top off with Cheerwine and garnish with a dehydrated lime wheel and smoldering cinnamon stick. 

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