2 oz house-infused coffee bourbon
1 oz Frangelico (or hazelnut liqueur)
1 oz espresso
Combine, shake and serve over ice in a collins glass.
For the house-Infused coffee bourbon:
1/2 cup fresh ground coffee
750ml bottle bourbon (Alobar uses Four Roses)
Allow coffee grounds to infuse in the whiskey for about 24 hours. Strain out coffee grounds through a cheese cloth or coffee filter. Store and use as needed.