Breakfast of Champions
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.
½ Tbsp. Vietnamese Cinnamon
8 oz. dark rum
4 oz. coconut cream
9 dashes black walnut bitters (3 per drink)
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!
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