Recipe by Mark Sassi


1 1/2 parts Slane Irish Whiskey
1/2 part Fluffy Cardamom & Black Pepper Syrup*
4-6 parts Conduit Westlake Ave Coffee
Top w/ 1 1/2 parts Honey Nut Cheerio Heavy Cream**
Garnish w/ fresh grated nutmeg

*Fluffy Cardamom, Black Pepper Syrup:
400 g Water
400 g Sugar
12 g Cardamom pods
3 g Black Peppercorns
1 g Sea Salt
1/2 tsp Almond Extract
90 g Marshmallow Creme

- Grind spices and place into pot over medium heat. Stir until fragrant. Add sugar and water. Stir until sugar has dissolved. Add marshmallow cream and stir for ~5 minutes until it is well incorporated. Add almond extract and salt. Stir to incorporate. Allow syrup to cool then pass through a fine-mesh sieve. Bottle, date, and refrigerate until use. Use within 2 weeks.

**Honey Nut Cheerio Heavy Cream:
Combine 1 cup Honey Nut Cheerios and 1 cup heavy cream in a container. Stir gently. Allow to sit for 1 hour. Strain cream through a fine-mesh sieve. Bottle, date, and refrigerate. Use within 2 days.


Combine Slane Irish Whiskey and Fluffy Cardamom, Black Pepper Syrup in a small shaker tin. Place small tin in a larger tin with hot water in its basin. Stir to warm mixture. Pour mixture into a heated toddy glass. Top with fresh brewed Conduit Westlake Ave coffee. Gently layer Honey Nut Cheerio Cream. Garnish with fresh grated nutmeg.
Sip and enjoy.

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