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2 Oz Starbucks Reserve Coffee (brewed double or triple strength)

1 Oz  Knob Creek Bourbon

.5 Oz Brown Sugar Vanilla Syrup (recipe below)

2 drops Dark Chocolate Bitters

In an ice filled cocktail shaker, add all ingredients. Shake thoroughly to combine, and strain in to coup glass.

1/2 cup brown sugar

1/2 cup water

1 vanilla bean (substitute 1 tsp vanilla bean pasta or pure vanilla extract)

Combine brown sugar and water in a small saucepan set over medium heat. Allow to simmer, swirling sporadically, until sugar is dissolved. Remove from heat. Using a paring knife, slice one side of the vanilla bean (but not all the way through). Add to brown sugar syrup, allowing to steep at least 20 minutes. Transfer to glass jar or container, keeping in refrigerator up to one week.

1 Oz Maple Knob Creek Bourbon

3 Oz Starbucks Reserve Coffee

Splash of cream

Maple Spiked Whipped Cream, for topping (recipe below)

Cinnamon, for topping

Add one ounce Maple Knob Creek Bourbon in to a coffee mug. Top with freshly brewed coffee. Add a splash of cream, or the amount you normally take in your coffee. Top with Maple Spiked Whipped Cream, and sprinkle with cinnamon.

1 cup heavy cream

1 Tbsp Maple Knob Creek Bourbon

1-2 Tbsp powdered sugar

Add cream, bourbon, and powdered sugar to a chilled mixing bowl. Using a handheld or standing mixer, whip the cream until stiff peaks form (about 4 minutes on high). Store in refrigerator until ready to use.