Burnside Fizz
With coffee soda, cinnamon and a frothy head of egg white, Burnside Fizz simulates the appearance of a cappuccino. According to the cocktail’s creator, Caitlin Laman, “It’s fun and light and meant to be drunk quickly. It’s also really good when you make it with mezcal.”Slideshow:Gin CocktailsRecipe from Food & WineCocktails 2015
Best New Mixologist Caitlin Laman
Gallery
Credit: © Lucas Allen
Recipe Summary
Ingredients
Directions
Notes
Cinnamon Syrup: In a small saucepan, combine 1 cup sugar, 4 ounces water and three 2-inch cinnamon sticks broken into large pieces. Cook over moderately low heat, stirring frequently, until the sugar dissolves, about 5 minutes. Remove from the heat and let cool. Discard the cinnamon. Transfer the syrup to a jar and refrigerate for up to 3 weeks. Makes about 8 ounces.