Black Star From Mayahuel Recipe

• 1/4 cup fresh ginger juice
• 1/2 cup superfine white sugar
• 3/4 ounce whole cinnamon
• 2 cups superfine white sugar
• 2 cups water
• 1 ounce reposado tequila, such as Pueblo Viejo
• 1 ounce bourbon, such as Buffalo Trace
• 1/4 ounce cinnamon bark syrup
• 1/4 ounce ginger syrup
• 3/4 ounce fresh lemon juice from 1 lemon
• Barspoon apple butter
• Garnish: Apple slice

1. Mix ginger juice and sugar together, stirring briskly until sugar is dissolved. Ginger syrup can be kept in a sealed container in the refrigerator for up to 3 days.
2. Crush or muddle cinnamon into pieces. Add cinnamon, water, and sugar to a pot and bring to a boil, stirring frequently. Once the cinnamon mixture begins to boil, lower heat and let simmer for 10 minutes. Remove from heat and cover. Let sit overnight, then strain and store in a resealable container in the fridge. Cinnamon syrup can be kept in the refrigerator for up to 1 week.
3. : Add tequila, bourbon, lemon juice, cinnamon bark syrup, ginger syrup, and apple butter to a shaker. Fill cocktail shaker with ice.
4. Shake vigorously for 20 seconds, making sure that apple butter is broken up and blended. Strain into an ice-filled highball glass. Garnish with apple slice.

fresh ginger juice, white sugar, cinnamon, white sugar, water, reposado tequila, bourbon, cinnamon bark syrup, ginger syrup, lemon juice, apple butter, apple slice

Taken from www.seriouseats.com/recipes/2013/05/black-star-from-mayahuel-bourbon-tequila-cocktail-ginger-drink-recipe.html (may not work)