INGREDIENTS:

• 2 sugar cubes
• 4-6 ounces Brewed coffee
• 1 1⁄3 ounces Cooper’s Ransom Rye Whiskey
• Heavy cream, lightly whipped

PREPARATION:

Pre-heat a 6-ounce, heatproof glass by filling with hot water. Once warm, empty the glass. Add two sugar cubes to the glass, then pour over coffee until the glass is 3⁄4 full. Stir thoroughly until the sugar is dissolved. Add 1 1⁄3 ounces of Cooper’s Ransom Rye Whiskey to the coffee. Float a layer of lightly whipped cream over the top of the coffee by pouring gently over a spoon.