Pistols at Dawn
Contributing Bartender: Robert Haynes of Violet Hour; Chicago, IL
“To me – this is Christmas morning. Kids are crazy and up super early. Family is in town. Instead of pancakes and egg nog and black coffee, you have this rich flavorful cocktail. The Brown Sugar coffee Syrup is prepared from Mixing 2:1 brown sugar and hot coffee. Whisking it in until it incorporates. It also includes a delicious maple syrup that is aged in used bourbon barrels. This is a riff on a classic flip (in classic cocktails flip just means you are adding a whole egg).”
Pistols At Dawn Cocktail
Imagine your Christmas morning tradition in a cup. See which morning foods Robert Haynes, the drink’s creator, tried to incorporate into Pistols at Dawn. Discover other holiday cocktails in our collection of original recipes from the top bartenders across the nation.
- 2 ounces Irish whiskey
- 1 ounce cream
- .5 ounces brown sugar coffee syrup
- .25 ounces maple syrup
- 1 whole egg
- Combine all ingredients in a shaker.
- Mime shake (no ice).
- Add ice and shake.
- Strain into a mug.
- Top with grated nutmeg.
Tips/TechniquesFor Irish whiskey, Robert Haynes (the bartender who created the drink) prefers Tullamore Dew and uses Blis Maple Syrup.
Meet the Bartender
Born in Raleigh, NC, this Chicago transplant has been working at the Violet Hour since it’s inception in 2007. Robert Haynes believes that a cocktail should be conceptually sound top to bottom. A work of art, be it on paper or in a glass. A cocktail is an expression, an emotion, a statement but, most importantly, it must be delicious. Robert Haynes likes shrimp and grits, daiquiris, the Replacements and, most nights of the week, loves to make drinks