|2 fl oz||Bourbon whiskey|
|1⁄2 fl oz||Coffee liqueur|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Orange bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Depending on your coffee liqueur, this can be a dad on the dry side so I've added a splash of sugar. Hence, according to your own tastes, you may want to omit/or increase the sugar, and if adding sugar then also consider using muscovado or demerara sugar rather than white sugar syrup.
Adapted from a recipe created in 2004 by Jon Santer, San Francisco, USA.