Coffee Belle Meade
2 ounces Belle Meade bourbon
1 ounce coconut cream
3/4 ounce coffee syrup*
1 dash Angostura aromatic bitters
Shake all ingredients well, strain into a double rocks glass filled with ice, garnish with grated nutmeg and a cinnamon stick.
Combine 1 cup strong coffee with 1 cup sugar. Stir until sugar is dissolved. Let cool. Keep refrigerated. Lasts up to 2 weeks.
Creator: Bruce Rodgers