St. Columb’s Coffee

Adapted by StarChefs.com
October 2014
Yield: 1 cocktail

INGREDIENTS:

Oleo Saccharum
Peels of 6 oranges
1 pound turbinado sugar
2 tablespoons ground nutmeg
1 tablespoon ground cinnamon
8 ounces boiling water
Cocktail
4 1/2 ounces freshly brewed Caffe Vita Guatemala Finca Nuevo Vinas coffee
1 1/2 ounces Bushmills Irish whiskey
1 ounce whipped cream
Grated cinnamon

METHOD:

Oleo Saccharum

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.

Cocktail

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.