Black Mountain Coffee: A Cold-Brew Cocktail

• 1 1/2 ozcold-brew concentrate
• 1 ozIrish whiskey (Roosevelt Room uses Tullamore D.E.W.)
• 1/4 ozAmaro Montenegro
• 1/4 ozwalnut liqueur (Roosevelt Room uses Nux Alpina)
• 1/4 ozGiffard Banane du Bresil
• 1/4 ozdemerara syrup
•  float of 1 oz. salted-cinnamon cream
•  ________________________
•  Salted-Cinnamon Cream
• 1 cupheavy cream
• 1/2 ozcinnamon syrup
• 1/2 ozdemerara syrup
• 1/4 ozHimalayan salt tincture
• 1/4 tspground cinnamon

Preparation

1. 1.

   Build the ingredients in a snifter. Add crushed ice and stir briefly to mix and chill. Insert a sturdy straw (preferably metal) into the glass. Vigorously shake a bottle of salted-cinnamon cream for 5 seconds to whip it, then slowly float 1 oz. on top of the cocktail until it reaches a 1/4-inch from the top. Add more crushed ice on top. Garnish.

2. 2.

   Salted-Cinnamon Cream Add all of the ingredients to a small bowl or container. Add the ground cinnamon slowly between whisking in each ingredient. Whisk together thoroughly for 30 seconds. Pour into a 375ml bottle so that there is empty space in the bottle to be able to properly whip the cream when shaking it. Keep refrigerated between uses.

3. 3.

   Himalayan Salt Tincture Mix 1 part extra-fine-grain Himalayan salt into 5 parts water and 5 parts vodka.