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 minutes.
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!
Quick Tip:
Remaining simple syrup can be stored in the refrigerator for up to 4 weeks!
