Spirits Auld Allianc Be the first to rate & review! For this Scotch cocktail, New York City mixologist Nick Bennett shakes in Calvados and cinnamon syrup to capture the flavors of a baked-apple dessert. Slideshow: Whiskey Cocktails By Nick Bennett Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 5 mins Yield: 1 Ingredients 1 1/2 ounces blended Scotch, such as Monkey Shoulder 1/2 ounce Calvados 1/4 ounce Cinnamon Syrup (see Note) 2 dashes of orange bitters Ice, plus 1 large cube for serving 1 green apple slice, for garnish Directions In a mixing glass, combine the Scotch, Calvados, Cinnamon Syrup and bitters. Fill the glass with ice and stir briefly. Strain into a chilled rocks glass over the large ice cube and garnish with the apple slice. Notes Cinnamon Syrup: In a small saucepan, combine 1 cup sugar, 4 ounces water and three 2-inch cinnamon sticks broken into large pieces. Cook over moderately low heat, stirring frequently, until the sugar dissolves, about 5 minutes. Remove from the heat and let cool. Discard the cinnamon. Transfer the syrup to a jar and refrigerate for up to 3 weeks. Makes about 8 ounces. Rate it Print