The Dancer

Warm and festive flavors comes together in this truly unique cocktail. Make the Ras el Hanout syrup in advance so you can whip up this cocktail for your guests with minimum effort and the utmost flaver.

This recipe was created by sommelier Adrienne Voboril of Summit Street, a sommelier service specializing in wine education classes, in-home tastings and corporate events. Photography by Maria Midoes.

Combine the following ingredients in a shaker with ice:

1.5 jigger (4 tablespoons) dark rum or bourbon

1/2 jigger (1.5 tablespoons) Oloroso Sherry

1/2 jigger (1.5 tablespoons) lemon juice

1.5 jigger ( 4 tablespoons) Ras Al Hanout simple syrup*

2 dashes orange bitters

Garnish: orange peel/star anis

Makes 1 serving

Replacement Options: bourbon with rum

* To make Ras Al Hanout simple syrup:

1/2 cup sugar

1/2 cup water

1 tablespoon Ras El Hanout or Kafe Hawaij spice

Bring to a boil constantly stirring. Remove from heat, let sit for 20 min. Strain through a cheesecloth into air tight jar. Store in fridge for up to one week.