Whisky for breakfast! A spicy coffee cocktail for chilly fall mornings

I’m back! I took a couple of weeks off from the blog and it was great. I often find that my brain needs a little break for things to process, especially with creative stuff, what I’m really trying to say is that this cocktail is fantastic. This was inspired by the @homebarawards monthly challenge for September which is to use a single malt whisky in a cocktail. Well, mission accepted.

At this point I have a pretty extensive collection of alcohol and my husband has a pretty extensive collection of whisky/whiskey/scotch/bourbon, so I was determined to use stuff that I already had in my bar. I also wanted to use some of the ginger syrup that I had left over from the Aviary cocktail I made in August. From there the idea of a bitter/sweet/spicy coffee cocktail was born.

Whisky for Breakfast
​
2 oz. Talisker Single Malt Scotch Whisky
1 oz. Mr. Black Coffee Liqueur
.75 oz. ginger syrup (recipe from the Aviary cocktail book)
.75 oz. strong black coffee
​ 1 egg white

Combine all ingredients including the egg whites in a shaker, dry shake for at least a minute. Add ice and shake briefly until chilled and slightly diluted. Pour into a small mug or coupe glass and enjoy!

If you happened to try this cocktail out I would love to hear what you think about it in the comments.
Cheers!