Not sure what prompted this one but it was another evening looking to try a different spin on a bourbon cocktail making use of what we had in the house. The idea of coffee with cinnamon and brown sugar just seemed to work for a fall cocktail.
- 1 oz Saxtons Distillery Perc Coffee Liqueur
- 2 oz Bulleit whiskey
- 1/4 oz Torani brown sugar cinnamon syrup
- 2 dashes Bittermens Xocolatl mole bitters
Stir all ingredients in a mixing glass with ice and strain over a large ice ball. Garnish with a few coffee beans for added coffee aroma and a touch of fun.