Breakfast of Champions
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)
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)
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!
*Remaining simple syrup can be stored in the refrigerator for up to 4 weeks!
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!
*Remaining simple syrup can be stored in the refrigerator for up to 4 weeks!