Peel <quantity>1</quantity> orange and <quantity>1</quantity> lemon. Reserve the peels

Add <quantity>150<unit>ml</unit></quantity> of water to a saucepan

Add <quantity>2¼<unit>cups</unit></quantity> of turbinado sugar. Mix over medium heat until the sugar is dissolved

Add <quantity>2</quantity> cinnamon sticks and <quantity>1</quantity> star anise

Add <quantity>5</quantity> allspice berries and <quantity>5</quantity> cloves

Add the orange and lemon peels. Simmer over medium-low heat for 20m to infuse

Let it cool down at room temperature for at least 1h. Strain the syrup into a bowl

Add <quantity>75<unit>ml</unit></quantity> of poitín

Add <quantity>75<unit>ml</unit></quantity> of tomato liqueur and stir

Transfer the mixture to a bottle and store in the refrigerator. The spiced tomato falernum is ready

Place the spring from a Hawthorne strainer inside a cocktail shaker

Add <quantity>200<unit>ml</unit></quantity> of full fat heavy cream to the shaker

Shake the cream to whip it until slightly thick

Add <quantity>15<unit>ml</unit></quantity> of the Spiced Tomato Falernum and <quantity>45<unit>ml</unit></quantity> of Irish whiskey to a glass

Add <quantity>100<unit>ml</unit></quantity> of medium roast filter coffee and stir

Top with <quantity>30<unit>ml</unit></quantity> of the whipped cream

Grate <quantity>1</quantity> smoked almond and <quantity>1</quantity> salted almond. Sprinkle over the cream. The full brunch Irish coffee is ready

Enjoy!