2 oz Cacoi infused Bulleit Bourbon
10 dashes Dugan and Dame Morning Wood Bitters
Cinnamon Stick
3-5 Coffee Beans
Orange Peel
Place coffee beans and cinnamon stick on flame-proof plate. Torch coffee beans and cinnamon stick while holding the rocks glass upside down over the flame. Once beans and cinnamon start smoking, place rocks glass over them, trapping the smoke
Combine ginger liqueur, bourbon and bitters in a mixing pitcher. Add ice. Stir until chilled.
Lift rocks glass from plate, releasing the smoke and add one large ice cube into the glass. Strain cocktail into glass. Using thumb and forefinger, gently hold the orange peel by its edges (colored side out), taking care not to bend it. Hold a lit match underneath. Now flex the peel to release the oils towards the flame and into the drink. Finally, drop the peel into the cocktail.
CACAO INFUSED BOURBON
Combine a 1/2 cup cacao nibs into a 750ml or ll bottle of bourbon and let sit 48 hours. Strain nibs and use.
