|2 oz Van Gogh Espresso|
|1 1/2 oz Passion-fruit|
|3/4 oz Cinnamon reduction*|
|4 dash Angostura bitters|
Add ingredients to shaker, except bitters. Add ice, shake and strain into a Collins glass. Add bitters on the top. Garnish with fresh cinnamon and a mint spring.
*Cinnamon reduction: Bring 1 pint of water to a boil with 8 cinnamon sticks. Boil until cinnamon sticks start to unravel and water darkens. Add 1 - 1/4 cups of sugar and lower heat to a simmer. Stir until sugar has dissolved. Remove from heat, cover with a lid and let cool for an hour. Strain reduction into a bottle and remove cinnamon sticks.