A boozy Affogato built around some delicious local ice cream and pastry stout 🥃🍫☕️🥥🥜 The chocolate and peanut notes in the ice cream pair wonderfully with the coffee, coffee, and coconut notes in the barrel aged stout. The Irish Whiskey and bonded rye bring additional complementary notes of honey, cereal grain, caramel, and a touch of cinnamon while the coffee and coconut liqueurs and chicory coffee/pecan bitters boost the flavors in the drink. Decadent and delicious! Add the following to a small sauce pan on low heat: 1.5 oz Irish Whiskey (Redbreast, Greenspot, Knappogue Castle, etc) .5 oz Rye Whiskey (Bonded bottles like Rittenhouse or New Riff have more concentrated flavors .25 oz Coffee Liqueur (St George NOLA, Mr Black, etc) .25 oz Coconut Liqueur (Kalani) 1 dash El Guapo Chicory Pecan Bitters (Miracle Mile Toasted Pecan or Crude Big Bear probably sub) Heat until warm, then add .75 oz barrel aged pastry stout (Barebottle Socola in this case) and stir Pour over scoop of boozy chocolate ice cream (Bi-Rite’s chocolate milk stout with peanuts/pretzels in picture) in a chilled double rocks glass. No garnish #treatyoself