On a stove top, in medium-size skillet over medium heat, boil the sugar and salt until it is caramelized. Add the ale and cognac and carefully ignite or flambe. Finish with the fresh lime juice. Garnish with fresh orange peel and cinnamon stick.
Most bartenders make a batch of simple syrup with a sugar to water ratio that's 1 to 1, 1 part sugar to 1 part water. This is because it comes together easily and results in an easier pour. We make ours 2 parts sugar to 1 part water. It's a little thicker, so you use less.
Recipe courtesy of Dave Arnold and Johnny Iuzzini 2010