By Ken Holewczynski from House of Tabu
• 1.5oz Deadhead Rum
• .25oz Black Strap Rum
• 1 oz Espresso
• .5 oz Nocino Walnut liquor
• .25oz Cinnamon syrup
Devil’s Larder Cinnamon Bitters
Combine ingredients into s mixing glass with crushed ice. Stir and double strain into a double rocks glass. Garnish with a 3” Ceylon Cinnamon stick
Hot Toddy
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