Recipe courtesy Eric Giger, Sycamore Den, San Diego
A nod to two of the most famous takes on the Irish coffee—that of the Buena Vista in San Francisco, as well as the frosty version from Erin Rose in New Orleans—this drink blends sweetness and spice. Although Sycamore prepares the drink in a slushy machine, a blender gets the job done at home.
- 2 ounces crème de cacao
- 2 ounces heavy whipping cream
- 2 ounces Dark Horse cold brew coffee
- 1 ounce aged rum
- 1 ounce Jägermeister
- ½ ounce honey
- Grated cinnamon, for garnish
In a mason jar or cocktail shaker, combine the crème de cacao and cream. Shake vigorously for about five minutes, or until the mixture thickens. Set aside. (Note: This makes enough to top two drinks.)
In a blender, combine remaining ingredients (except cinnamon) with ½ cup of ice. Blend until slushy (about one minute), and pour into a footed Irish coffee glass, leaving about ½ inch of room at the top. Top with whipped cacao cream and garnish with grated cinnamon.