This recipe comes from bartender Drew Harmon of Henry’s Swing Club in Chicago.
Yield: makes 1 cocktail
1 cup sugar
4 cinnamon sticks
1 oz. Jameson Irish whiskey
1 oz. Flor de Cana 7-Year rum
3 oz. freshly-brewed coffee
Whipped cream and ground cinnamon, to garnish
In a small saucepan, combine the sugar with the cinnamon sticks and 1 cup water. Bring to a boil, stirring to dissolve the sugar, and then remove from the heat and let cool completely. Discard the cinnamon sticks and pour the syrup into a container. Refrigerate the cinnamon syrup for up to 2 months.
In a warmed coffee mug, combine 1 tablespoon of the cinnamon syrup with the whiskey and rum, and then pour in the coffee. Top with a dollop of whipped cream and dust with ground cinnamon before serving.