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.



 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



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


Combine wet ingredients in shaker with ice, shake vigorously.


Make sure to smile at the camera like Steve does.


Strain into Cinnamon Sugar rimmed glass & enjoy!


*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

Soak crushed Pecans in bourbon.


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


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


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


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

Want this cocktail to WIN?

Vote for your favourite coffee cocktail, and don’t forget to spread the word to friends and family.

Vote here:

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!!

Leave A Comment