1 oz. cinnamon-infused Roca Patron Anejo
1/2 oz. blood orange purée
1/2 oz. fresh orange juice

To make cinnamon-infused Roca, soak 6 cinnamon sticks in a 750ml bottle for 24 hours, then remove. Pour blood orange purée in a shot glass. Shake cinnamon-infused Roca with orange juice and strain into the shot glass.