1.5 oz Slane Irish Whiskey, 0.5 oz banana infused amontillado sherry, 0.5 oz vanilla-sassafras leaf Demerara syrup, 4 oz roseline catapult blend coffee, winter spice sweetened whipped cream, fresh grated nutmeg
Using a shaking tin with hot water place an empty tin into the one with hot water. Add Slane whiskey, banana infused amontillado, and vanilla sassafras syrup to warm up ingredients and stir. Preheat a glass mug, and fill with 4 oz coffee. Using another empty tin place winter spiced bitters, Demerara syrup, and heavy cream and use a hand milk frother to create a loose whipped cream. Using a bar spoon, lay the cream over all ingredients mixed with coffee in the mug. Grate fresh nutmeg over the top.