Nothing is more comforting than good coffee with a decadent cinnamon sticky bun... so here at Savidge Kitchen, I decided to take that cinnamon bun and turn it into a coffee cocktail. The honey and warmth of Drambuie finds a willing partner in a spicy Rye. Mr. Black comes along to quench that coffee thirst, and a homemade Pecan Orgeat will give you sweet dreams for days. A touch of Allspice Dram, a few dashes of Ginger Bitters, and a cinnamon sugar rim really drive the point home. Sticky Coffee.

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Ingredients

 30 ml Mr Black Coffee Liqueur
 30 ml Drambuie
 30 ml Rye Whiskey(Redemption)
 10 ml Allspice Dram
 30 ml Pecan Orgeat
 3 dashes Ginger Bitters
 Cinnamon & Sugar rim
Pecan Orgeat
 2 cups Crushed Pecans
 1.50 cups Sugar
 1.25 cups Water
 1 tbsp Orange Blossom Water
 2 oz Bourbon Whiskey
 ½ Vanilla Bean

Directions

1

Prepare Garnish: Dip rim of glass in Orgeat, and then coat wet rim with cinnamon sugar (equal parts cinnamon & sugar)

2

Combine wet ingredients in shaker with ice, shake vigorously.

3

Make sure to smile at the camera like Steve does.

4

Strain into Cinnamon Sugar rimmed glass & enjoy!

5

*Note- For glassware, use either a coupe or champagne flute. I used a 7oz champagne flute in this photo, and have served out of coupes. All beautiful and delicious!

Pecan Orgeat
6

Soak crushed Pecans in bourbon.

7

While pecans are soaking, bring sugar and water to a boil.

8

Stir in vanilla bean (split & scraped), and orange blossom water.

9

Then pour mixture over bourbon soaked pecans, and let sit 3 hours, up to overnight.

10

Strain nuts through cheesecloth or fine mesh strainer, and voila. Pecan Orgeat.


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One Comment

  1. Jessica 12 October 2021 at 6:47 am

    Thanks for stopping by!! If you want to see how to make Pecan Orgeat for Sticky Coffee (and a decadent bourbon flip), check out my youtube channel. Feel free to leave a comment there too!! https://youtu.be/IF3s8Nd_2JQ

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