Homemade smoked cinnamon bitters add a warm, spicy flavour to peach schnapps, lemon and bourbon in this Southern-inspired cocktail.


  • 175ml peach schnapps

  • 60ml bourbon

  • 2 tbs lemon juice

  • 1 tbs Smoked Cinnamon Bitters (recipe follows)

  • 4 McCormick Cinnamon Quills, smoked

  • Smoked Cinnamon Bitters

  • ½ cup sugar, smoked

  • 1 tbs McCormick Ground Cinnamon, smoked

  • ½ cup American honey whiskey or bourbon


  • 1.

    To make Smoked Cinnamon Bitters, mix smoked cinnamon and sugar, whiskey in medium bowl until sugar is dissolved. Cover and refrigerate until ready to use. Stir well before using.

  • 2.

    Fill cocktail shaker half full with ice. Add peach schnapps, bourbon, lemon juice and Smoked Cinnamon Bitters; shake until well mixed and chilled.

  • 3.

    Strain into 4 ice-filled beverage glasses. Garnish each with a smoked cinnamon stick. Serve immediately.

  • To smoke spices:

  • 1.

    Spread 1 cup fine mesquite wood chips in cast-iron fry pan. Heat on high heat for about 10 minutes or until wood chips start to smoke. Reduce heat to low. Place small baking rack on top of wood chips. Place cinnamon quills in small shallow disposable aluminum pan or foil muffin baking cup. Place pan on rack. Cover fry pan with lid. (In order to keep the smoke in, lid should cover fry pan tightly. If necessary, place aluminum foil over fry pan first then cover with lid.) Smoke 30 minutes. Turn heat off. Let stand 1 hour or until cooled.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 398kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 0g
  • Carbohydrate 57g
  • Sugar 52g
  • Sodium 1mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is from the Flavour Forecast 2015. Visit to explore all eight Flavour Forecast 2015 trends.

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