Bear Hug [Cocktail Recipe]

This cocktail was created by Toki Sears, former lead bartender at Bar Margot at Four Seasons Hotel Atlanta. “There is nothing more invigorating and that will put a smile on your face than a strong, tight, cozy hug from a friend or loved one—or this drink!” Sears says. “The espresso and soda provide a pick-me-up on a long winter’s day, while the flavors play well together in a palate-pleasing and nostalgic way.”


  • 2 oz. Jack Daniel’s (or other Tennessee whiskey)
  • ¾ oz. espresso syrup (recipe below)
  • ½ oz. fresh lemon juice
  • 1 oz. heavy cream
  • 1 egg white
  • 2-3 drops chocolate extract
  • 1 ½ oz. Mexican Coca-Cola
  • Chocolate curls tossed in edible gold shimmer for garnish


Combine whiskey, espresso syrup, lemon juice, heavy cream, egg white, and chocolate extract in a shaker. Dry shake vigorously for 45 seconds. Add ice and shake vigorously for at least 30 seconds. Strain into a clean shaker and dry shake again for about a minute and a half. Pour most of the Mexican Coca-Cola into the bottom of a Collins glass. Gradually add the whiskey mixture, then slowly top with the rest of the Coca-Cola. Garnish with gold chocolate curls.

Espresso Syrup

  • ¼ cup sugar
  • 2 oz. hot brewed espresso

Stir together until sugar dissolves. Strain into a sealed container and keep refrigerated for up to two weeks.

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