We just had our first rainstorm of Autumn in San Francisco. I love listening to the rain, so I curled up with a stack of magazines and this cozy little cocktail.

Bushmills number ten has a distinct nuttiness of almond, cinnamon and nutmeg. It has smoothness of vanilla, honey ripe fruit.  The finish has a woody spice taste that is wrapped in toffee and butterscotch. Bushmills was excellent in this cocktail. I used Pecan coffee from Green Mountain Coffee because it does not contain any added sweeteners. And the pumpkin butter is from Trader Joes.

  • 1.5 Bushmills Number Ten
  • 2 barspoons Pumpkin butter
  • .5 oz Sorghum syrup
  • Pecan coffee
  • Maple infused whipped cream

Combine all ingredients in a warm glass.  Stir. Top with maple infused whipped cream.

Maple Infused Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons maple syrup
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Add all ingredients into a bowl. Using a hand beater, beat whipped cream until soft peaks form.

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