Troubadour

P1120487
  •  1.5 oz Dickel Number 12
  • .5 oz Benedictine
  • 2 oz orange-cinnamon simple syrup
  • 3.5 oz Caramel Coffee
  • Garnish with whipped cream

Add Dickel Number 12, Benedictine, and orange-cinnamon syrup in the bottom of a warm Irish coffee glass. Add hot caramel coffee and stir well.

Orange-Cinnamon Simple Syrup

  •  2 cups water
  •  1 orange cut into round slices
  •  2 cinnamon sticks
  •  1 cup fresh squeezed orange juice
  •  ½  cup brown sugar
  •  ½ cup white sugar

Combine all ingredients in a saucepan. Let simmer for an hour. Making sure to stir occasionally. Fine strain into an airtight container.

* I prefer to add a 1/4 teaspoon cardamom and 1 teaspoon vanilla extract to my whipped cream

** Caramel Coffee can be found is Whole Foods Market.

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