Add all the ingredients, except the garnish, to an Irish coffee glass. Float an inch of whipped cream on top. Garnish with freshly grated nutmeg.
Combine the sugar and water in a medium saucepan over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Use a funnel to pour into bottles. The syrup will keep for 2 to 3 weeks in the refrigerator.
"Dead Rabbit Drinks Manual," (c) 2015 by Sean Muldoon and Jack McGarry. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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