Cold Kiwi Coffee
Alex Vowles
Serves
1Ingredients
45ml New Zealand whisky (we recommend Thomson Two Tone) | |
45ml cold brew coffee | |
20ml honey syrup (3:1 ratio of honey to water) | |
cream, to float | |
cacao nibs, to serve |
SNACK:
A chocolate-dipped candied orange wedge or a warm, gooey chocolate chip cookie.
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Instructions
1. | Add the whisky, cold brew coffee and honey syrup to a cocktail shaker filled with ice. |
2. | Shake for 10 seconds then strain into a chilled cocktail glass. |
3. | Gently pour cream over the back of a spoon to float on top. |
4. | Garnish with cacao nibs. |
Drinks by Alex Vowles / Photography Amber-Jayne Bain