2 oz. S.S. Sorghum Whiskey
3/4 oz. Piloncillo-Sorghum Syrup*
3/4 oz. fresh Lemon Juice
1 Egg Yolk
Add all ingredients to shaker tin (adding yolk last). Dry shake for a few seconds. Add ice. Shake hard until tin is frosted (about 10 seconds). Fine-strain into chilled coupe or cordial glass. Top with fresh ground cinnamon. Enjoy!
*For the Piloncillo-Sorghum Syrup:
Add 1 quart water to 2 quarts piloncillo sugar. Bring to boil and keep there for 2 minutes. Then add 1/4cup sorghum syrup. Bring back to boil. Reduce to a simmer and cook for 15 minutes. Let cool and store in refrigerator.