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.
