Add all ingredients into a cooking pot.

Place over medium heat and simmer for 1-2 hours. Add water as needed if water is running low in the pot.

Let the liquid cool for 30 minutes, then finely strain.

Using a scale, take the weight of the current mixture. After noting the weight, add the same amount of sugar by weight to the bowl. Whisk until sugar is fully dissolved. The syrup should last 2-3 weeks in the refrigerator.

Place one large cube into a rocks glass. Add bourbon, 1 barspoon of cinnamon syrup, and bitters, then stir.

Place smoketop on top of glass, add a small pinch of cherry wood chips, then torch for 5-7 seconds. Allow the smoke to sit in the glass for another 5 seconds, then remove the top.

Sip and enjoy.