![](https://www.thealchemistmagazine.ca/wp-content/uploads/2019/01/Bitters-BS-CdnCoffee_edit-recipe.jpg)
• 1.5 oz Lot 40 Rye Whisky
• 0.75 oz maple syrup
• 4 oz hot brewed coffee
• 2 dashes Moondog Latin bitters
• Heavy cream, lightly whipped
• Grated cinnamon
Build whisky, syrup, coffee and bitters in a coffee cup or heatproof glass, top with whipped cream and sprinkle with cinnamon. Serves 1.
—Recipe courtesy of Bittered Sling