Gel
1 tablespoon of apricot liqueur
1 tablespoon of triple sec
1 tablespoon of coniac
1 tablespoon of fresh heavy cream
Ground cinnamon for dusting
Gel
1 tablespoon of apricot liqueur
1 tablespoon of triple sec
1 tablespoon of coniac
1 tablespoon of fresh heavy cream
Ground cinnamon for dusting
Place the ice in a shaker and add the ingredients in the order described
Shake well, strain into a champagne flute, and garnish with cinnamon
Dust with cinnamon and serve chilled.