With coffee soda, cinnamon and a frothy head of egg white, Burnside Fizz simulates the appearance of a cappuccino. According to the cocktail’s creator, Caitlin Laman, “It’s fun and light and meant to be drunk quickly. It’s also really good when you make it with mezcal.” Slideshow: Gin CocktailsRecipe from Food & Wine Cocktails 2015
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.