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Breakfast of Champions
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4 cocktails
Prep Time
5 minutes
Cook Time
15 minutes
Awaken your taste buds with a smooth and delicious taste of espresso, cinnamon and coconut, paired with our Bourbon Black Walnut Sugar and a dark rum.
Ingredients
-
½ cup Bourbon Black Walnut Sugar
-
½ Tbsp. Vietnamese Cinnamon
- ½ cup fresh brewed espresso
- 8 oz. dark rum
- 4 oz. coconut cream
- 9 dashes black walnut bitters (3 per drink)
Directions
- Create Espresso Simple Syrup (best if prepared ahead):
- STEEP espresso with Bourbon Black Walnut Sugar and Vietnamese Cinnamon. Bring all ingredients to a boil while stirring occasionally.
- ONCE boiling, reduce heat to low and simmer for 10 mins.
- REMOVE from heat. Strain and set aside to chill before use.
Create the Cocktail:
- ADD 2 oz. dark rum, 1 oz. coconut cream, 3 dashes black walnut bitters, and 1.25 oz. Espresso Simple Syrup to a shaker. Shake well.
- Strain ingredients into a tall glass. Fill glass with pebble ice and garnish with fresh spice of your choice (nutmeg, cinnamon, or fresh mint). Enjoy!
Recipe Note
*Remaining simple syrup can be stored in the refrigerator for up to 4 weeks!