Snowbirds and Townies

• 1 cup sugar
• 2 or 3 cinnamon sticks
• 1 1/2 ounces Fernet Branca
• 3/4 ounce fresh orange juice
• 1/2 ounce fresh lemon juice
• 1/2 ounce Creme de Cacao, preferably Tempus Fugit
• 1/4 ounce Pierre Ferrand Dry Curacao

1. Chill a cocktail coupe by filling with ice or putting in freezer for 5 minutes.
2. While glass chills, make cinnamon syrup: In a small saucepan over low heat, warm the sugar in 1 cup water and add cinnamon sticks, stirring mixture for about 5 minutes.
3. Remove cinnamon sticks.
4. Set mixture aside to cool.
5. In a cocktail shaker, combine Fernet Branca, orange and lemon juice, Creme de Cacao and Curacao with 1/2 ounce of the cinnamon syrup (Remaining syrup can be refrigerated for up to a week.)
6. Fill rest of shaker with ice.
7. Shake, then strain mixture into the chilled coupe.

sugar, cinnamon sticks, branca, orange juice, lemon juice, cacao, curacao

Taken from cooking.nytimes.com/recipes/1015792 (may not work)