for the Golden Mocha Infused Coffee:
3 Heaping spoons of Bustelo Coffee
3 Heaping spoons of Spicewalla Golden Mocha

for the Bar whipped Cream:
6 oz Heavy Cream
½ oz Simple Syrup (optional)

for cocktail assembly:
1 oz Vodka (we used Eda Rhyne Lindera Spicebush Vodka)
1 oz Amaro Montenegro
1 oz Golden Mocha Infused Coffee 
.5 oz Simple Syrup
2 oz Bar Whipped Cream
espresso beans for garnish

1. Make Golden Mocha Infused Coffee: Mix together the coffee and Golden Mocha together and put into a percolator or Moka Pot and brew. Set aside to cook down. 
2. Make Bar Whipped Cream: In a mason jar, Cocktail shaker, or squeeze bottle combine Heavy Cream and simple syrup if using. Vigorously shake. You don’t want to create a heavy whipped cream that you’d add to pie. The Bar whipped cream should be thick but still a pourable consistency. Set aside.
3. Assemble Cocktail: Combine Vodka, Amaro Montenegro, Coffee Mixture and simple syrup together in cocktail shaker with ice. Shake cocktail until well chilled and strain into cocktail glass.
4. Top with Bar Whipped cream, a little sprinkle of Golden Mocha and 3 espresso beans.
5. Enjoy!