For the Cinnamon-Honey Syrup:
1/4 cup honey
1/4 cup water
2 cinnamon sticks
For the cocktail:
2 ounces bourbon
2 ounces apple brandy
2 ounces Cinnamon Honey Syrup
1 1/2 ounce fresh squeezed lemon juice
3 to 4 dashes bitters
1/4 red apple, diced
1/4 green or yellow apple, diced
In a small saucepan, bring all of the honey, water, and cinnamon for the syrup to a simmer. Lower the heat and simmer for 5 minutes. Remove from heat and cool before using in your cocktail. To cool the syrup more quickly, pour it through a sieve with ice cubes in it. You can refrigerate any leftovers for up to 4 weeks. (It's excellent on pancakes and waffles, too!)
To make the cocktail, combine the bourbon, apple brandy, Cinnamon Honey Syrup, lemon juice and bitters in a cocktail shaker filled with ice. Shake until well chilled. Strain into two ice-filled glasses and top with diced red and green (or yellow) apples.