The Birkie Break Coffee Cocktail

Edmonton’s 2014 Signature Winter Drink by Josh Hockin.

3 oz double strength brewed coffee (35 grams to 8oz of water)
1 oz Zacapa 23 or other sweet dark rum
1 oz spiced syrup, recipe follows
twist orange rind

Mix all ingredients together and garnish with orange rind. Drink while hot.

Spiced syrup

Add 10 grams of cinnamon bark, 5 grams of green cardamon seeds and 5 grams of allspice to 2 c water. Allow mixture to steep at room temperature for 2 hours, then pour through fine mesh strain into a pot. Add 2 T of freshly grated ginger root and 10 T dark molasses sugar and simmer on low heat for 1 hour.

Cool, then strain through fine mesh strainer. Makes 1 Birkie Break.