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The Fireball Effect: 12 Cocktails that Show Cinnamon is Trending

In the sage words of Mr. Worldwide aka Pitbull, "I tell her baby (baby baby baby baby baby baby baby baby)I'm a fireball."

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It is possible that the last time you may have had our dear friend Jagermeister was in the dark recesses of a dive bar or college basement party. It is also very possible that those memories are slightly cloudy or even wiped clean by the Jagerbombs that seemed like such a good idea at the time (try a game of Jagermeister word association for a fun ice-breaker game at your next cocktail party).

Thankfully, as alcohol trends come and go, gone are the days where the licorice-flavored liquor is the house party staple. Enter Fireball. The cinnamon whiskey has swept the country, and has been making (and breaking) Friday nights for quite some time now. As palates have grown accustomed to this sweet, cinnamon flavor, mixologists across Los Angeles have shaken (or stirred) up their elevated takes on the beverage.

Whether you want it infused in your vermouth, grated on your frothy egg whites, or mixed with your agave, here's a list of some of the best cinnamon cocktails in the city, in no particular order.

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Note: Restaurants on this map are listed geographically.
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BrilliantShine

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Mixologist duo Josh Goldman and Julian Cox let their cocktails shine at their Santa Monica drinking den. The Autumn Sour #2, with Laird's Apple Brandy, Massenez Peche, lime, cinnamon, and egg white, is bright with hints of spice, and tastes of the kind of fall you can only experience in the City of Angels.

Fishing with Dynamite

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The Legend of a Thousand Eyes (with an epic name like that it better be good!) at Fishing with Dynamite is the seafood-centric restaurant’s take on a mezcal sour. Shaken with Del Maguey, pineapple, cinnamon, and cilantro, it is a brighter take on the standard cinnamon cocktail.

Gracias Madre

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Gracias Madre’s Beverage Director Jason Eisner strikes again with The Dude Abides, a cinnamon-forward twist on the White Russian, with house-made almond milk horchata, vanilla cinnamon agave, and mezcal. With drinks like these, we certainly abide.

Barrel & Ashes

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With the proliferation of barbecue restaurants spreading across Los Angeles, it takes a pretty serious team to stand out from the crowd. Enter Barrel & Ashes, brought to you by some of the most recognizable names in the local food scene. And with beverages from LA cocktail king Julian Cox, the concept is a home run. Try the Oaxacan Memphis, a shandy with tequila blanco, Campari, pamplemousse, lime, Saison Dupont, and cinnamon.

RivaBella

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RivaBella keeps it classy with their cinnamon cocktail, the Gilded Lily, made with Hennessy VSOP, Nocello, house-made pear puree, freshly grated cinnamon, and gold flakes. We’re not entirely sure what purpose the gold flakes serve, but they sure make us feel fancy. Pinkies up!

Picca Peruvian Cantina

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It wouldn’t be a LA cocktail list without seeing several selections from mixologist Julian Cox. Picca’s aptly named Your Princess (Is in Another Castle) is a masterful concoction of El Silencio Mezcal, lemon, peach, cinnamon syrup, crème de peche, and angostura for a beautiful drink that is like a peach cobbler in a glass.

Providence

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Apparently using milk in cocktails is so hot right now. Providence’s Clouds Over California is composed of cinnamon-infused soy milk, peach and pear syrup, Velvet Falernum, Caña Brava white rum, and Boyd & Blair potato vodka. Anyone who follows the latest diet crazes will be happy to know it is also gluten free.

Caña Rum Bar

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Cana Rum Bar’s ode to autumn is realized in their Pumpkin Colada. The frozen drink is a tropical take on the traditional flavors of fall, and is a blended mix of Knob Creek 100 proof rye, strong rums, spiced pumpkin butter, house coconut cream, and organic pumpkin purée. [Photo: Caña Rum Bar]

Butchers & Barbers

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Even though Butchers & Barbers has been getting a lot of love as the Houston Brothers’ first restaurant venture, the cocktail program by Beverage Director Joseph Swifka and Nate Oliver shouldn’t be overlooked. The Old Grandad, with cinnamon-infused sweet vermouth, blended scotch, and maple syrup, reflects the restaurant’s masculine, New American feel and is just downright delicious.

La Descarga

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The Houston Brothers’ Cuban-inspired concept offers a refreshing cinnamon cocktail with the Short Pier, a libation of gin, pisco, lime, cinnamon syrup, fresh watermelon juice, and grated cinnamon.

Bacari PDR

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The PDR, which in this case stands for “Pumpkin Del Rey” pretty much takes everything that exemplifies the holidays and shakes it up into one seasonal cocktail. The drink is made with Dogfish "Punkin" Pumpkin Ale, rye, maple, pumpkin spice puree, El Guapo Holiday Bitters, and cinnamon, and is rich, malty, with a nice spiced aroma.

Library Bar

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A highlight from the new cocktail menu at Library Bar comes by way of Dylan Snyder’s Pirate Booty. The cocktail brings together all the elements you would expect of a seafaring marauder, like rum, Angostura bitters, cinnamon, ginger soda, and lime.

BrilliantShine

Mixologist duo Josh Goldman and Julian Cox let their cocktails shine at their Santa Monica drinking den. The Autumn Sour #2, with Laird's Apple Brandy, Massenez Peche, lime, cinnamon, and egg white, is bright with hints of spice, and tastes of the kind of fall you can only experience in the City of Angels.

Fishing with Dynamite

The Legend of a Thousand Eyes (with an epic name like that it better be good!) at Fishing with Dynamite is the seafood-centric restaurant’s take on a mezcal sour. Shaken with Del Maguey, pineapple, cinnamon, and cilantro, it is a brighter take on the standard cinnamon cocktail.

Gracias Madre

Gracias Madre’s Beverage Director Jason Eisner strikes again with The Dude Abides, a cinnamon-forward twist on the White Russian, with house-made almond milk horchata, vanilla cinnamon agave, and mezcal. With drinks like these, we certainly abide.

Barrel & Ashes

With the proliferation of barbecue restaurants spreading across Los Angeles, it takes a pretty serious team to stand out from the crowd. Enter Barrel & Ashes, brought to you by some of the most recognizable names in the local food scene. And with beverages from LA cocktail king Julian Cox, the concept is a home run. Try the Oaxacan Memphis, a shandy with tequila blanco, Campari, pamplemousse, lime, Saison Dupont, and cinnamon.

RivaBella

RivaBella keeps it classy with their cinnamon cocktail, the Gilded Lily, made with Hennessy VSOP, Nocello, house-made pear puree, freshly grated cinnamon, and gold flakes. We’re not entirely sure what purpose the gold flakes serve, but they sure make us feel fancy. Pinkies up!

Picca Peruvian Cantina

It wouldn’t be a LA cocktail list without seeing several selections from mixologist Julian Cox. Picca’s aptly named Your Princess (Is in Another Castle) is a masterful concoction of El Silencio Mezcal, lemon, peach, cinnamon syrup, crème de peche, and angostura for a beautiful drink that is like a peach cobbler in a glass.

Providence

Apparently using milk in cocktails is so hot right now. Providence’s Clouds Over California is composed of cinnamon-infused soy milk, peach and pear syrup, Velvet Falernum, Caña Brava white rum, and Boyd & Blair potato vodka. Anyone who follows the latest diet crazes will be happy to know it is also gluten free.

Caña Rum Bar

Cana Rum Bar’s ode to autumn is realized in their Pumpkin Colada. The frozen drink is a tropical take on the traditional flavors of fall, and is a blended mix of Knob Creek 100 proof rye, strong rums, spiced pumpkin butter, house coconut cream, and organic pumpkin purée. [Photo: Caña Rum Bar]

Butchers & Barbers

Even though Butchers & Barbers has been getting a lot of love as the Houston Brothers’ first restaurant venture, the cocktail program by Beverage Director Joseph Swifka and Nate Oliver shouldn’t be overlooked. The Old Grandad, with cinnamon-infused sweet vermouth, blended scotch, and maple syrup, reflects the restaurant’s masculine, New American feel and is just downright delicious.

La Descarga

The Houston Brothers’ Cuban-inspired concept offers a refreshing cinnamon cocktail with the Short Pier, a libation of gin, pisco, lime, cinnamon syrup, fresh watermelon juice, and grated cinnamon.

Bacari PDR

The PDR, which in this case stands for “Pumpkin Del Rey” pretty much takes everything that exemplifies the holidays and shakes it up into one seasonal cocktail. The drink is made with Dogfish "Punkin" Pumpkin Ale, rye, maple, pumpkin spice puree, El Guapo Holiday Bitters, and cinnamon, and is rich, malty, with a nice spiced aroma.

Library Bar

A highlight from the new cocktail menu at Library Bar comes by way of Dylan Snyder’s Pirate Booty. The cocktail brings together all the elements you would expect of a seafaring marauder, like rum, Angostura bitters, cinnamon, ginger soda, and lime.

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