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.
Ingredients
Directions
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!
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.
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