This week we are pleased to continue our homemade cocktails and candles pairings series! In our second video, we catch back up with James Hensley, Director of Operations at Nelson’s Green Brier Distillery in Nashville, Tennessee, to learn about a coffee infused cocktail that’s perfect for an afternoon treat or a dessert for a cozy autumn night in. James shows us his mixology tricks to create the Coffee Coconut Crème Whiskey (recipe below), and Drea, FlashPoint Candle’s founder,explains why drink’s candle counterpart is FlashPoint’s Posh Pot in Biscotti with Clean Linen Candle and Truffle with French Linen.

Coffee Coconut Crème Whiskey
1 oz coconut crème
2 oz Belle Meade Bourbon
¾ oz coffee syrup (a mix of equal parts coffee and sugar)
2 dashes of angostura bitters
Crushed and cubed ice