Ingredients
Preparation
In a medium bowl, whisk the coconut cream, sugar, lime, and vanilla until light and fluffy, about 2 minutes.Pour the whiskey and Coca-Cola® into two serving glasses filled with ice. Stir to combine. Spoon the whipped coconut cream over top, sprinkle with cinnamon, and serve.
Dip 8 whole cranberries in water and in sugar to coat. Skewer on two toothpicks and set aside. In a small saucepan, combine remaining cranberries, honey, and 1 tablespoon water. Bring to a boil and cook, stirring until cranberries just start to burst. Remove from the heat and let cool to room temperature.Pour cranberry mixture into a cocktail shaker, add 4 mint sprigs and lemon. Muddle to release juices. Add the whiskey and fill with ice. Shake vigorously until well chilled.Pour into two serving glasses with ice and top each glass off with Coca-Cola®. Garnish each with a cranberry skewer and mint sprig.
In a small saucepan, combine ½ cup water, sugar, 3 orange strips, and cinnamon stick. Using your fingers, crumble 4 of the arbol chiles into the sugar mixture. Place over medium-high heat and bring to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer for 4 minutes. Remove from the heat and let cool to room temperature.Set a fine sieve over a medium bowl and strain sugar mixture into bowl; discard solids.Fill two serving glasses with ice. Pour 1/2 ounce chile syrup (reserve extra chile syrup for another use) into the bottom of each glass with ice. Add whiskey and top each with the Coca-Cola®. Garnish each with the remaining orange strips and chiles.
