Ingredients
| 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 |
View the recipe collection here
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