By Mike Augustyniak

Every Friday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. Throughout February, Mike’s learning some cocktail recipes from Nicollet Island Inn’s bartender Troy Jurgens. This week’s selection will keep you sheltered from this latest winter storm.

Ingredients
1 oz. cinnamon-infused vodka
0.5 oz. butterscotch liqueur (butter shots)
4 oz. coffee

Directions
Pour Cinnamon Vodka and butter scotch liqueur into your choice of coffee mug (they use a glass Irish coffee mug at the restaurant). Fill rest of glass with hot coffee.

Taste Test
If you don’t like cream, you’re probably not a fan of an Irish Coffee (coffee and Bailey’s Irish Liqueur). This alternative – which uses cinnamon vodka and butterscotch liqueur – might be what black-coffee drinkers are looking for. It’s reminiscent of a hot buttered rum, but with a spicier cinnamon kick that will warm you up from the inside out.

About Nicollet Island Inn
“At the Nicollet Island Inn, we raise the essence of a traditional inn to new levels—combining the classic and the modern to produce a truly intimate hotel, restaurant, bar, and banquet destination,” says their website. “The Nicollet Island Inn’s award-winning restaurant is the best combination of food, atmosphere and view in the Twin Cities.”

To find more recipes from Mike’s Mix, click here.

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