St. Columb’s Coffee
In a bain marie, muddle peels in sugar and spices, extracting oils. Let stand 90 minutes. Add boiling water, stirring to dissolve sugar. Strain through a chinois, cover, and refrigerate.
In a heatproof-glass coffee mug, build drink, starting with coffee, adding whiskey, followed by 1/2 ounce Oleo Saccharum, and finishing by floating whipped cream on top. Garnish with cinnamon.