- 2 oz Heritage Cask Whiskey
- 3/4 oz spice infused white creme de cocoa
- 1/2 oz cognac
- 4 dashes black walnut bitters
- 1/2 oz cream
Add all ingredients and ice to a shaker glass. Shake vigorously for 8-12 seconds, strain into chilled coupe glass or mug if preferred. Garnish with freshly grated nutmeg.
Spiced infused white creme de cocoa: Place 1 teaspoon of crushed green cardamom, 4 cinnamon sticks broken into pieces into large glass container. Add 2 vanilla beans split down their length with seeds scraped out and also added. Add a bottle of white creme de cocoa. Allow to infuse for at least 3 days, up to a week. Strain spices out through fine mesh strainer–vanilla bean seeds will remain.
Photo Credit: Erica Allen