- 1 ounce La Nina bacanora
- 1 ounce Ancho Reyes chile liqueur
- ¾ ounce cinnamon syrup (recipe below)
- 4 ounces Dark Horse cold brew coffee (Dark Horse is located in North Park)
- 4 cups water
- 4 cups sugar
- 1 ounce cinnamon bark chips
To makes the cinnamon syrup, combine water, sugar and cinnamon bark chips in a medium pan and bring to a boil for 5 minutes. Let cool overnight and strain remaining cinnamon chips with a chinois or other fienmesh strainer, so you are left with just the syrup.
To make the cocktail, combine all ingredients in a shaker tin and give it a good, hard shake. Strain into a Collins glass filled with ice. Garnish with fresh grated nutmeg on top.
Makes 1 Cocktail