• 2 1/2 oz Sazerac Rye Whiskey
• 1/2 oz cinnamon simple syrup
• Splash of Caol Ila
• Maple syrup foam

Shake with ice and strain into a chilled cocktail glass.

Top with a maple syrup foam.

Maple syrup foam recipe

• 8 oz water
• 5 oz maple syrup
• 1 oz lemon juice
• 5 egg whites

Charge with N2O in a ISI whip cream canister. Refrigerate for at least an hour before using.

Recipe by Josh Sullivan and Paul Palombo.