2 oz Tequila Añejo
1/2 oz Ancho Reyes
2 dashes Angostura Bitters
1/4 oz Winter Grenadine*
1 wide strip of Orange Zest
1 Cinnamon Stick.

Casseroles, Boxcutters, Jigger, Mixing-glass, Citrus Juicer, Strainer, Stirrer (long Spoon), Grater, Tablespoons, Rocks Glass.

Add the Tequila, Ancho Reyes, Angostura Bitters and the Winter Grenadine to a Mixing Glass. Fill the glass with Ice cubes, using large ones if possible. Stir with a Barspoon until chilled, about 30 seconds if using large ice cubes, 15 seconds if using small cubes.
Add a large chunk of Ice to a chilled Double Old-Fashioned Glass. Strain the drink into the glass. Pinch the strip of Zest over the drink to express the oil over the top, then twist the Zest and drop it into the drink. Using a lighter or a match, ignite a Cinnamon Stick on one end. Extinguish the flame and place the
cinnamon stick in the glass, burned end up. Serve immediately.

*Winter Grenadine:
3 Allspice Berries, coarsely cracked
2 Whole Cloves
1 small Cinnamon Stick, coarsely cracked
1 Star Anise Pod
16 oz Pomegranate Juice
14 oz firmly packed light Brown Sugar
1 small Bay Leaf, preferably fresh
1 tbs. peeled and grated fresh Ginger
1/2 tsp. freshly grated Nutmeg
Pinch of salt

To make the winter grenadine, in a Saucepan over medium heat, combine the Allspice, Cloves, Cinnamon Stick and Star Anise. Toast the spices, stirring frequently, until lightly toasted and fragrant, about 3 minutes. Add 8 oz of the Pomegranate Juice, the Brown Sugar, Bay Leaf, Ginger, Nutmeg and Salt to the pan. Heat the mixture, stirring, until all of the sugar has dissolved; do not allow the mixture to boil. Once the sugar is dissolved, remove the mixture from the heat and let cool to room temperature. Once cool, add the remaining 8 oz Pomegranate Juice and stir to combine. Strain the liquid through a fine-Mesh sieve and discard the solids. Refrigerate, covered, until ready to use; the grenadine will keep for up to 2 weeks.