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.