Jitterbug Café

• 2 ozIrish whiskey (Lee/Murphy use Slane)
• 1/2 ozCynar
• 1/4 ozcoffee liqueur (Lee/Murphy use Mr. Black)
• 1/4 oztoasted pecan syrup
• 1 ozcold-brew coffee

Preparation

1. 1.

   Add ingredients to cocktail shaker over fresh ice and shake. Strain into Irish Coffee glass. Garnish with grated cinnamon and 3 espresso beans.

2. 2.

   Toasted Pecan Syrup: In a large stock pot, pour enough pecans to cover bottom. Roast on medium/medium high heat tossing occasionally, 10-20 minutes. Add 8 cups water, let simmer for 15 minutes. Strain nuts, add equal parts sugar to pecan liquid. Let cool.