Cocktail recipe: Campfire coffee

Roberto Caruso

Jordan Stacey, bar manager and mixologist at Toronto’s Brassaii, serves up this modern twist on a Hot Toddy to warm you right through.

Ingredients:

2 tbsp Maker’s Mark bourbon
1 small piece orange peel
2 tsp raw sugar
2/ 3 cup espresso
2 dashes chocolate bitters

For vanilla bourbon whipped cream:
1 /4 cup of 35% cream
1/ 4 teaspoon bourbon
1/ 4 teaspoon pure vanilla extract

Directions:

1. Beat cream with bourbon and vanilla.
2. Place the orange peel in the bottom of an Irish coffee mug with sugar and bitters. Muddle well.
3. Add bourbon, espresso and 1/4 cup hot water, then stir until sugar is dissolved. Top with Vanilla Bourbon whipped cream.