Category Archives: Recipes

How To: Holiday Spice Syrup

I love a good holiday gifty for friends, neighbor, etc. … in years past I’ve done bacon chocolate, infused liquor, and regular old Christmas cookies, but this year I went with spice syrup. I’m looking forward to using this in Old Fashioneds at my Christmas Eve family dinner. (I’m always the bartender at family events … no pressure there.)

This syrup has some serious legs. It has the essence of a spiced cider without being too overpowering. (I’m going to avoid the cliche “spice up your cocktail” business here.)

Spice Syrup (recipe from The Fashionable Cocktail)
1 cup water
2 cups brown sugar
2 cinnamon sticks
1 clove
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon fresh orange zest (make sure to avoid overzesting)

Place all ingredients in a medium saucepan. Bring to a boil, stirring occasionally until all sugar is dissolved. Remove from heat, allow to cool, then strain.

Taste the syrup and add additional sugar as desired.

I like to use swing-top bottles for my syrups that can be purchased at SpecialtyBottle.com or Marshall’s/TJ Maxx and add gift tags with recipes like the Spiced Fig & Pear Daiquiris.

Happy Holidays, y’all! Happy gifting.

Shout out to Chris from Midnight Rambler for sous chefing on this recipe!

Shaken … Not Stirred

My favorite lothario spy, Bond, James Bond is known for ordering his iconic “vodka martini … shaken, not stirred” since the days of Dr. No (ahem, 1958). In his last four films, we’ve seen Daniel Craig’s Bond shake it up a bit. In “Casino Royale” he ordered the Vesper (recipe below), and in the recently released “Spectre”, he opts for another new concoction. So what’s your favorite Bond film of all time? It’s pretty clear from some of the reviews such as you can find in the Top 21 Gambling Movies, that Casino Royale was actually a very loved film by many different types of people, for different reasons. This time, his paramour in the (latter part of the) movie, Dr. Swan, orders a dirty martini … and he does, too. (I know … mind blowing.) Check out a recipe for the martini inspired by the movie, the Belvedere Spectre 007 Martini.

Belvedere was kind enough to treat me and some other Bond lovers to a sneak peek of the most recent Bond flick, complete with (dirty) Belvedere Spectre 007 Martinis.

: Want some of my martini, James?

: Aston Martin DB10

BELVEDERE SPECTRE 007 MARTINI
2 oz. Belvedere Vodka
1/3 oz. Dry vermouth
1/6 oz. Sicilian green olive brine
1 Sicilian green olive

Gently muddle olives in base of mixing glass. Add remaining ingredients and shake hard with ice. Double strain into a chilled martini glass.

With Bond’s noticeable departure from his expected vodka martini, I should note that change is still inevitable, December is still 31 days, and the sun still rises in the east and sets in the west.

If you make one of Bond’s cocktails, tag me and make sure to include the hashtag #ShakenNotStirred!

Vesper Cocktail
Three measures of Gordon’s
One measure of vodka
Half a measure of Kina Lillet

“Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.”

Ironroot Republic Launch Party

I love supporting up-and-coming businesses and brands; especially when they are local, and especially when they have a truly awesome product. Ironroot Republic is a new craft spirits distillery, located right in our back yard, in Denison, TX. I had the opportunity to attend Ironroot Republic’s launch party last month, where I met the Likarish brothers, co-founds and distillers at Ironroot Republic, who were as friendly as they were interesting to chat with. Oh, and they brought us some really tasty booze to try. And plenty of it. (Gotta love that.)

Jonathan and Robert Likarish practice their art by employing a “grain to glass” philosophy. Ninety percent of the ingredients used in Ironroot Republic products are grown within 60 miles of the distillery. Take, for example, the lemongrass grown by Head Distiller Jonathan Likarish himself, or the coriander grown by the distillers’ MOM (I’m sorry, but how adorable is that?). Additionally, Ironroot mashes, ferments, distills, barrel ages, and bottles all of their product on-site.

Currently, the brothers are offering three diverse and exciting labels:

Blue Norther Vodka: created using a non-chill filtration process, and made from the finest hand-selected Texas grains; crisp citrus and caramel essence, followed by honey sweetness, and a rich, silky mouth-feel. Full-bodied with a long, vanilla finish.
80 proof; ABV 40%; suggested retail price $25

Carpenter’s Bluff Moonshine: Texas corn whiskey at its finest, made from rare heirloom red corn; hints of fresh honeydew, white peach, and dragon fruit, followed by lychee nut, dark berries, and a lingering sweetness.
90 proof; ABV 45%; suggested retail price $25

Texas Drought Gin: grain to glass, made from local juniper, European juniper, lemongrass, and coriander. The finish is long and sweet due to the caramel wheat malt base.
80 proof; ABV 40%; suggested retail price $25

I was treated to a number of delicious cocktails featuring the full lineup of Ironroot Republic spirits, and each and every one was delicious. The brothers were kind enough to share recipes with us, and I can assure you, they ALL bear recreating. Standouts in my opinion included the Martinez, which was delightfully complex, and the Mexican Martini, which was the crowd favorite of the evening.

Martinez

Martinez
1.5 oz. Texas Drought Gin
1.5 oz. Sweet Vermouth
0.5 oz. Luxardo Maraschino Liqueur (Seriously, just hunt down the Luxardo. Don’t even bother with cheap imitations.)
2 dashes Angostura Bitters

Shake with ice and strain into a chilled coupe glass. Garnish with an orange peel.

Mexican Martini (pictured as featured image)
2 oz. Carpenter’s Bluff Moonshine
1 1/2 oz. Orange Liqueur (i.e. Cointreau or Grand Marnier)
2 oz. Margarita Mix
1 oz. Fresh Lime Juice
1 Splash of Sprite
Jalapeno Stuffed Olives, for Garnish

Pour the Moonshine, orange liqueur, margarita mix, lime juice, and sprite in shaker. Fill will ice and shake. Pour into martini glass, and garnish with jalapeño stuffed olive.

The Iron Word

The Iron Word
0.75 oz. Carpenter’s Bluff Moonshine
0.75 oz. Green Chartreuse
0.75 oz. Luxardo Maraschino Cherry Liqueur
0.75 oz. Lime Juice

Shake with ice and strain into chilled coupe glass.

Denison Donkey
1.5 oz. Blue Norther Vodka
4 oz. Ginger Beer
1/6 oz. Lime Juice

Combine vodka and ginger beer in a copper mug or highball glass filled with ice. Add lime juice, stir gently, and garnish with a lime slice.

Denison Donkey

One final thing you should know: the Likarish brothers have some really awesome stuff going on at the distillery, above and beyond what you would expect from your requisite Saturday afternoon tour. Yeah, they’ve got that, too, but here is a full lineup of all of the awesome goings on at the Denison distillery:

Friday evenings: the distillery bar is open from 5-9 PM; a tour is available at 6 PM.
Saturdays: the distillery bar is open from 2-9 PM; tours are available at 2, 4, and 6.
First weekend of every month: Bloody Mary bar with 20+ ways to dress it up. (personally, I am very excited to check this one out!)

Distillery tours cost $5; tours have a 20 person max. Your $5 ticket goes toward your purchase of Iroonroot Distillery swag!

A huge shout-out to the bartenders at Alamo Drafthouse Richardson for expertly preparing these tasty libations; I always forget how awesome the patio is here. I would go here just to drink, no movie attached. Seriously.

Ironroot Republic
Facebook | Twitter | Instagram | Pinterest
3111 Loy Lake Road, Denison, TX
(903) 337-0495

Available at all DFW and Denison-area spirits retailers, Alamo Drafthouse, and Brix in Plano

Product Review: Equality Vodka

written by Kevin Craft

Fall is coming, which means Dallas Pride is just around the corner! For those of us that that it means our favorite event of the year is coming, you’ll need an impressive cocktail to serve at your pre-pride festivities. I got you covered with Equality Vodka.

I wasn’t sure about taking on a new Texas Vodka (I’ve been a Tito’s fan for a while now), but Equality was very smooth, and pairs with almost any mixer you’ve got in your fridge. Equality Vodka for sure found staying power in my liquor nook.

The best part? Finally you can drink as much as you want and know you’re supporting a good cause. (Because that was what was holding us back, right?) For every bottle purchased, Equality Vodka will make a donation to a nonprofit organization recognized for advancing the equality movement for LGBTQI communities.

I created this cool refreshing cocktail recipe that’s perfect to celebrate before hitting the parade and as simple as it can get.

Equality Vodka® Rainbow Sour
2 parts Equality Vodka
3/4 parts Lemon Juice
Water or Club Soda
1 slice of lemon
Water
Food coloring, three colors max

First step: (PROCRASTINATOR ALERT! You’ll need to do this the night before.) Make at least three colored ice cubes in an ice cube tray. You won’t need yellow … it comes into play later.

Second step: When life gives you lemons … slice them and use them as the perfect pop of color in your drink! Lemons not only add flavor to the cocktail, but they’re totally photogenic. (Perfect for any Instagram addicts out there.) Put the ice cubes in a clear glass, add Equality Vodka, the lemon juice, and the water/or club soda in that order.

Classic Peach Daiquiri Recipe

The classic daiquiri has been bastardized. (I said it.) The all-inclusive resorts have misled our poor 18-year-old spring breakers and started a sad trend of icy, blended, sweet, frothy monstrosities with crazy straws and paper umbrellas.*

Many don’t know that the classic daiquiri is not only delicious, but incredibly easy to make. It should start with a quality rum … no plastic bottles or cartoon characters! I started with Rum Diplomático, a Venezuelan dark rum that is distilled from molasses. Aged for 12 years, it has a dark gold color and has a slightly sweet taste. Their daiquiri recipe is below.

DIPLOMÁTICO DAIQUIRI
1 1/2 oz Rum Diplomático
3/4 oz fresh lime juice
1/4 oz simple syrup
Garnish: lime wheel

Rum Diplomático asked me to come up with my own daiquiri recipe, a task for which I’m always game. I added a little peach to it and have two versions of the recipe to try out–one slightly easier than the other!

CLASSIC PEACH DAIQUIRI
1 1/4 oz Rum Diplomático
3/4 oz Leopold Brothers Peach Schnapps or homemade peach liqueur (recipe below)
3/4 oz fresh lime juice
Garnish: lime wheel & peach slice

Shake wet ingredients in cocktail shaker with ice. Strain into a daiquiri glass and garnish with a lime wheel and peach slice.

If you’re anything like me, the only way that you get your fruits for the day is in your cocktails. If you’re in need of your daily Potassium and Vitamins A & C, try this version with a little higher nutritional value.

CLASSIC PEACH DAIQUIRI
1 1/2 oz Rum Diplomático
3/4 oz peach puree
3/4 oz fresh lime juice
1/4 simple syrup
Garnish: lime wheel & peach slice

Shake wet ingredients in cocktail shaker with ice. Strain into a daiquiri glass and garnish with a lime wheel and peach slice.

National Daiquiri Day is coming up on July 19, so try your hand at a big kids daiquiri for a change. (Paper umbrellas are still acceptable if you can’t do without them.)

HOMEMADE PEACH LIQUEUR
2 cups vodka
4 large peaches, roughly chopped
Zest of one lemon
1 1/2 cups sugar
1 1/2 cups water

Steep the peaches and lemon zest in vodka in a tightly sealed in a cool, dark place. After about two or three days, strain the liquid through a high-gauge coffee filter squeezing as much liquid as possible out of the peaches.

Place the water and sugar in a saucepan over medium heat. Bring the mixture to a boil and then heat until it becomes syrupy. Let the mixture cool, then combine it with the peach liquid. Leave for at least one day and store up to two months in the refrigerator.

*Ok … paper umbrellas are admittedly awesome. They will still be allowed … when appropriate.

Maker’s Mark #JulepOff 2015

I was honored to have been recruited by Maker’s Mark to participate in their first-ever #JulepOff! The challenge: remix the Kentucky Derby classic, the Mint Julep.

Maker’s Mark Mint Julep

Their traditional julep is as follows:

1.5 parts Maker’s Mark Bourbon
Fresh mint
2 tablespoons simple syrup
Distilled water
Powdered sugar

Muddle mint and simple syrup. Mix with Maker’s Mark and distilled water. Fill a julep cup with crushed ice and pour the mixture over the top of the ice. Sprinkle a bit of powdered sugar over the ice and garnish the drink with a mint sprig.

While delicious, I think we can do better here at Susie Drinks Dallas! Presenting the Run for the Roses Julep! We decided that rosewater would give the traditional julep unique flavor … and it looks sexy as hell.

Run for the Roses Julep

~12 fresh mint leaves (stemmed)
5 drops rosewater
1 oz simple syrup
2 oz Maker’s Mark Bourbon
Crushed or shaved ice
Rose petals
Mint sprig
Powdered Sugar
Julep cup

Muddle the mint leaves and simple syrup. (Don’t overmuddle or you’ll be sad.) Add the bourbon and rosewater, stir lightly. Fill a julep cup with shaved or crushed ice then pour the mixture over the ice. Garnish with a rose petal and mint sprig. Lightly sprinkle powdered sugar over the drink.

Want to up the ante? How about some Mint Julep Jelly Shots!?

2 packets unflavored gelatin
2 C chilled water
1/2 C mint leaves (fresh is best)
1/2 C granulated sugar
3/4 C Maker’s Mark bourbon
Mint sprigs

Put gelatin into cold water in a saucepan then let sit for about 5 minutes. Add the mint leaves and sugar, then heat over medium heat for about 4 minutes, then turn the heat off and let sit for 15 minutes. Strain and then stir in the Maker’s Mark. Pour into shot glasses then refrigerate for at least 5 hours.

I’d greatly appreciate your support in the #JulepOff! Please visit the Maker’s Mark Pinterest starting 4/23 and REPIN my recipe! I have until May 1 to get as many REPINS as possible.

(Please only repin it once per account.)

Roses not your thing? Some other recipes I came up with are below!

Lavender Mint Julep
~12 fresh mint leaves (stemmed)
1 oz lavender syrup
2 oz Maker’s Mark Bourbon
Crushed or shaved ice
Lavender
Mint sprig
Powdered Sugar
Julep cup

Muddle the mint leaves and lavender simple syrup. (Don’t overmuddle or you’ll be sad.) Add the bourbon, stir lightly. Fill a julep cup with shaved or crushed ice then pour the mixture over the ice. Garnish with a lavender stem and mint sprig.

Mile High Julep
6-8 min leaves
1 3/4 oz Maker’s Mark Bourbon
1/2 oz Ancho Reyes Chile Liqueur
1/2 oz ginger syrup
1/4 oz fresh lemon juice
Mint sprig

Combine ingredients in a julep cup and lightly muddle. Add crushed ice and garnish with a mint sprig.

A huge thanks to my favorite guys over at The People’s Last Stand for their help getting the recipe perfect!

Kenny’s Burger Joint – DIY

I am a huge fan of Chef Kenny Bowers and his growing family of seriously delicious restaurant concepts, otherwise known as Kenny’s Wood Fired Grill (Addison), Kenny’s Italian Kitchen (Addison), Kenny’s Smokehouse (Shops at Legacy), and Kenny’s Burger Joint (Frisco and a NEW Plano location!). That said, I was super excited when I received an invitation to check out the aforementioned, brand spankin’ new Kenny’s Burger Joint location in Lakeside Market in Plano. Kenny and his awesome team hosted a holiday-centric event highlighting some fun and festive appetizers, and some seriously tasty cocktails.

If you’ve visited Kenny’s Burger Joint before, it’s no secret Kenny Bowers serves up a mean burger; quite honestly, probably my favorite burger. Kenny perfected his juicy, 8 oz. patties over a natural hickory wood-burning grill, and the availability of delicious topping combinations to follow said grilling extravaganza offers something for everyone. If you aren’t feeling a burger (excuse me, what?), Kenny’s menu features a variety of other tasty options, ranging from the black angus Big Dog, and the Steak Bomb (Kenny’s take on the classic Philly cheesesteak), to lighter options, like the fresh and delicious Ahi Tuna and Asian Chicken Salads.

Hopefully, if you’re a Kenny’s Burger Joint fan, you’re already aware of the greatness that is Kenny’s cocktail menu. Kenny’s well-rounded drink menu is thoughtful and creative, and includes indulgent additions such as the famed “Adult” milkshakes (I got to try the Chocolate Grasshopper (Crème de Menthe, White, Crème de Cocoa, and Oreos) and OhMyLanta, it was good. Additionally, Kenny’s Burger Joint offers a reasonable wine list and a respectable craft beer selection. Oh, and they offer Grey Goose on tap. So, there’s that.

I got to sample a variety of particularly delicious cocktails on this occasion, and today, you are in luck: Kenny’s talented bartenders were kind of enough to share some of their delicious cocktail recipes, so you can try your hand at recreating some of these beauties at home!

**Here’s a tip before you get started: Kenny’s standard for mixing cocktails demands no fewer than 25 “shakes” when mixing cocktail ingredients in a shaker. This results in bruising of the alcohol, which in turn creates a nifty sheet of ice atop the drink when you pour. (The more you know.)

Sapphire 75

Sapphire 75
2 oz Bombay Sapphire
Splash lemon juice
Splash simple syrup
Splash Prosecco

Shake first three ingredients. Top with splash of Prosecco.

Under the Mistletoe
1 1/2 oz. Stoli Blueberry
3/4 oz. PAMA Liquor
1/2 oz Pineapple juice
Slash Prosecco

Shake and pour, then top with a splash of Prosecco.

Frenchie

Frenchie
2 oz Grey Goose (consider using orange, for extra flavor)
½ oz Chambord
1/2 oz Pineapple juice
Splash Prosecco

Shake first three ingredients and top with splash of Prosecco.

Silent Nyquil (heh)
2 oz Stoli Vanilla
Small shot of whipped cream
½ oz peppermint Schnapps
½ oz simple syrup
Splash crème de Menthe
Splash Blue Curacao
Splash Prosecco

Shake first four ingredients and pour into martini glass. Drop crème de Menthe and Blue Curacao gently along side of glass (they will sink) and splash with Prosecco.

You’re likely to work up an appetite after all of that cocktail shakin’. So, it’s a good thing Kenny shared a variety of recipes for you to try at home- and just in time for your upcoming Christmas festivities, or fleet of non-negotiable house guests!

Bacon Wrapped Jalapenos
10 fresh Jalapenos, whole
1 c. pepper jack cheese, shredded
10 strips of bacon, raw
20 toothpicks

Cut a ¼” divot in each pepper from just below the stem to just below the toe. Set the divot aside. Gently scoop out as much of the seed and white membrane as possible, and discard. Be careful not to break or tear the jalapeño.

Form enough cheese in your hand to fit in the interior of the pepper and gently stuff (approximately 3 Tbsp). Replace the divot over the cheese. Gently squeeze the pepper in your hand, and compress to close.

Place bacon on a cutting board. Place the jalapeño on the bacon, just above the toe where the divot begins. Wrap bacon at an angle, overlapping on each wrap to make sure the divot is completely covered. Gently squeeze to help bacon adhere. Secure each end of the bacon with a toothpick. Refrigerate for at least one hour before cooking. Cook either using grill method or skillet/oven method:

GRILL PROCEDURE: Place cold jalapenos on medium heat grill, and close lid. Cook until bacon is slightly crispy and cheese begins to ooze. Carefully remove toothpicks. Serve with ranch and BBQ sauce for dipping.

SKILLET/OVER PROCEDURE: Preheat oven to 400 degree. Place cold jalapeños in a lightly oiled hot skillet over medium high heat. Lightly brown on all sides. Move skillet to oven, and finish at 400 degrees for approximately 10 minutes.

Bud’s White Queso
1 ¼ lb. White American cheese, shredded
1 c. Whole milk
1 c. Yellow onion, sliced in paper thin strips
½ c. Cilantro, chopped
¼ c. Pickled jalapenos, finely chopped
2 tsp. Cumin

Can be prepared in microwave or crockpot, as described below:

MICROWAVE: Combine all ingredients in a microwave safe bowl. Microwave until hot, stirring occasionally.

CROCKPOT: Place all ingredients in crockpot, stirring occasionally, until everything is incorporated and queso is hot.

Juicy Lucy Sliders
8- 2 oz. Burger patties
4 slices American cheese, folded into 2” squares
4 King’s Hawaiian Mini Hamburger Buns
4 tsp. Ketchup
4 tsp. Yellow Mustard
4 Tbsp. Onion, raw and chopped ¼”
4 Tbsp. Pickles, chopped ¼”

Place on square of cheese in the center of one of the burger patties, folding the corners of the cheese so there is a ½” gap between the cheese and the edge of the meat. Place a second patty on top, and crimp the edges together (like making a ravioli), making sure there are no holes. Repeat with remaining patties. Put patties in refrigerator to firm.

Season both sides of burger patties with salt and pepper. Gently place burger patties on an oiled, flat grill or standard grill.

Cook approximately 3 minutes per side over medium high heat until browned on each side or cooked through. When you flip the burgers, do so gently to prevent cheese from oozing out.

Place ketchup, mustard, pickles, and onion evenly on each bottom bun. Place finished burgers on top. Cover with top bun, and enjoy!

Note: Be very careful when biting into the sliders as the cheese can be very hot!

Kenny shared one more thing with us that certainly bears mentioning, and that would be the infamous EL JEFE GRANDE CHALLENGE. This slightly larger than average burger, priced at $50, features:

An impressive 3 lb. patty of the finest beef stacked on two ENORMOUS pieces of Texas Toast (made especially for this sandwich) topped with:
· 10 oz. of French fries
· Chili
· Queso
· Sliced jalapeños
· ½ lb. of bacon
· Lettuce, tomatoes, pickles, onions, and your choice of 1 c. of mustard or mayonnaise

It is a sight to behold. Guests who complete El Jefe Grande in less than one hour will receive the burger for free, plus a $100 dining certificate for a future meal, and their picture displayed on a special wall of honor in the restaurant. Plan on signing a waiver before tackling this Big Boss. (Not kidding, actually.)

If you haven’t checked out Kenny’s Burger Joint yet (or, if you have!), I would strongly suggest paying them a visit on a Monday. Why, you might ask? Martini Mondays, my friends. Kenny’s Burger Joint features a collection of speciality martinis and cocktails for just $5, all day long, every Monday. Yes.

Happy Hour | Monday-Friday, 2:00-7:00
$1 off draft beer
$2 PBR
$3 premium wells
$4 hour wine
$2 Carboard-o (that’s boxed wine, y’all!)

Kenny’s Burger Joint
PLANO: 5809 Preston Rd, Ste 588 | (972) 378-0999
FRICSO: 1377 Legacy Drive, Suite 120 | (214)-618-8001

HOURS:
Sunday – Thursday: 11am – 10pm
Friday & Saturday: 11am – 11pm

Buzzed Boozing

SPIKED PUMPKIN LATTE (recipe by Kimberly Sneed)

10 oz strong coffee, brewed (I recommend Nespresso’s Hazelino or Vanizio)
2 oz International Delight Pumpkin Pie Spice Creamer
1½ oz whipped cream vodka

Brew the coffee. Add creamer and 1½ ounces of whipped cream vodka. Top with whipped cream.

BAILEY’S ESPRESSO MARTINI
2 oz Baileys® Original Irish Cream
¼ oz Smirnoff® No. 21 Vodka
1 shot of espresso, chilled (I recommend Nespresso’s Voltesso)
3 coffee beans

Combine Baileys, vodka, espresso, and ice into shaker. Strain into martini glass. Garnish with coffee beans.

THE BLIND ABBOT
1½ oz Tullamore Dew Irish whiskey
1 oz chilled freshly brewed coffee (I recommend Nespresso’s Odacio or Vanizio)
¾ oz Galliano Ristretto
½ oz Cinnamon Syrup
3 dashes Angostura bitters
Whipped cream and ground cinnamon (for serving)

Combine whiskey, coffee, liqueur, cinnamon syrup, and bitters in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into an Irish coffee glass and top with whipped cream and cinnamon.

BAILEY’S JAVA DROP SHOT
1 oz Baileys® Original Irish Cream
½ oz Coffee Liqueur
Chocolate covered espresso beans
Whipped Cream

Mix ingredients in a cocktail shaker with ice. Strain into shot glass. Top with whipped cream and espresso beans.

VINTAGE COFFEE COCKTAIL
14.9 oz Guinness
1 tablespoon malt extract (optional)
1 vanilla bean, split lengthwise
½ cup heavy cream
4 oz hot espresso
1½ oz Paddy Old Irish Whiskey
1 teaspoon mild-flavored (light) molasses
Ground nutmeg

Combine Guinness and malt extract, if using, in a small saucepan; scrape in vanilla seeds and add pod. Bring to a boil, reduce heat, and simmer, swirling occasionally, until reduced by one-third, about 12 minutes; remove vanilla bean and let cool.
Whisk cream and 1 ½ oz. Guinness reduction in a small bowl until slightly thickened.
Stir espresso, whiskey, and molasses in an Irish coffee glass until molasses is dissolved. Top with Guinness whipped cream and nutmeg.

WAKE THE DEAD SHOT
1 oz Patron XO Cafe coffee liqueur
1 oz Patron Silver Tequila
½ oz espresso (I recommend Nespresso’s Diavolitto)