Add ingredients to cocktail shaker over fresh ice and shake. Strain into Irish Coffee glass. Garnish with grated cinnamon and 3 espresso beans.
Toasted Pecan Syrup: In a large stock pot, pour enough pecans to cover bottom. Roast on medium/medium high heat tossing occasionally, 10-20 minutes. Add 8 cups water, let simmer for 15 minutes. Strain nuts, add equal parts sugar to pecan liquid. Let cool.
