Head Bartender: Pebble Bar. This cocktail’s been featured on Today Show, Eater, & our menu. I’ve been on NBC’s Today Show 4 times and Bon Appétit 7 times https://youtu.be/ml_KwtaTC-A?si=T-4h8loDa64ih4

Cocktail Inspiration

The Today Show asked for a coffee cocktail for their program and I wanted something that tasted like Cinnamon Toast Crunch- the name comes from the repeated phrase in the 1990 film Millers Crossing

Ingredients

• 30 Ml. Licor 43 Original
• 45 Ml. Cold Brew Concentrate
• 60 Ml. Zacapa No. 23 Rum
• 15 Ml. Cinnamon Syrup

Method

Cocktail Preparation

• Cinnamon Syrup is equal parts sugar in the Raw and water by weight with an 8::8:1 of sugar, water, and cinnamon bark (e.g. 4 pounds of Sugar to 4 pounds of water to 0.5 pounds of cinnamon bark. OR 2 kilos of sugar to 2 kilos of water to 259 grams of cinnamon bark). Stir over a flame until the sugar is dissolved but never bring to a boil. Once sugar is dissolved, cut the head and cover for 30 minutes. Then strain the cinnamon bark out of the syrup, cover, and refrigerate.
• Combine all of the ingredients into a shaker tin
• Cover the tin and dry shake with no ice to integrate the full egg with the other ingredients.
• Open the tins, fill will ice, reattach the tins and shake for 8-10 seconds
• Strain into a short rocks glass with no ice
• Give the cocktail 20 seconds for the solid foam line to form at the top. Add 3 espresso beans.

Coffee Preparation

• Note: Store bought Cold Brew Concentrate is acceptable. If you wish to make your own:
• Grind 100g of coffee very coarsely In a French press
• Add 500g of cold water. Ensure that all the grounds are wet, then seal your container for 12 hours
• Filter the liquid through a coffee filter.