2 oz. Kim Crawford pinot noir
1 oz. Aged rum
3/4 oz. Freshly squeezed lemon juice
1/2 oz. Spiced honey syrup, warm*
1/2 oz. Egg white
Freshly grated cinnamon for garnish

Add all ingredients except cinnamon to a cocktail tin and shake until you feel the mixture foaming. Add ice to the tin and shake hard for 10-15 seconds. Double-strain into a chilled cocktail glass, sprinkle with cinnamon, and serve.

*For Spiced honey syrup
1 cup water
1 cup honey
4 cinnamon sticks
Peel from half of orange
6 cloves

Add all ingredients to a medium saucepan and cook over medium heat, stirring constantly until warm and fragrant. (Avoid overcooking, as the syrup should not reduce and thicken.) Remove from heat; strain and discard solids. The syrup can be refrigerated for up to two weeks, butt it should be gently rewarmed to create the cocktail.

The mixologists at Kim Crawford created this recipe.