A fiery mix of rum, Irish, and cinnamon whiskeys topped off with coffee ice cubes.
PREPARATION TIME: 12 HOURS
12 hours before service, mix together S&D Espresso Coffee Extract and water. Put in ice cube trays and freeze. The next day, mix the RumChata®, Baileys®, and Fireball®. Pour unto a cup full of S&D Espresso Coffee Extract ice cubes. Finish with heavy cream.
1 oz. S&D Espresso Coffee Extract
12 oz. water
1 oz. RumChata® liquor
1 oz. Baileys®
2 oz. Fireball® Whisky
4 oz. heavy cream