Cocktail Credit: Nathan Simon of Tarrant’s West in Richmond, VA
- 2oz. Port Cask Finished Virginia-Highland Whisky
- 4oz. cold brew coffee
- 1oz. maple syrup reduction
Add all ingredients in mixing glass with ice, shake and strain into coffee cocktail mug, top with house made maple bacon whipped cream. Garnish with bacon strip and maple syrup reduction drizzle.