When cooking is complete, transfer the vacuum bag to a heavily iced bath to chill to 5ºC / 41ºF for at least one hour. If the bag is opened while the spirit is still warm, this will result in a loss of alcohol content.
Blend the cinnamon tincture mixture with the smoke until it tastes heavily of smoke. The resulting smoked cinnamon tincture should be very pungent. Take care not to over-blend the tincture. The heat from friction of the blade will begin to warm the spirit, resulting in a loss of alcohol.
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