RAMUNE ICED COFFEE
Get a kick of coffee and subtle hint of honey sweetness in this simple whisky cocktail made with punchy bitters
Provided by Luke Bensley
Categories Cocktails
Time 5m
Number Of Ingredients 5
Steps:
- Put the kettle on to boil. Pour the honey into a heatproof bowl, stir in 100ml boiling water until combined and leave overnight until completely cooled and syrupy. Will keep in a sealed container in the fridge for up to a week.
- Pour the whisky and 15ml of the honey syrup into a stirring glass, measuring jug or pint glass. Shake over three dashes of the bitters, then fill the glass with ice. Stir with a bar or other long spoon for 10-20 seconds (the longer you stir, the softer the taste of alcohol - stir longer for more dilution).
- Strain the cocktail into a martini or coupe glass, then garnish with a lemon peel twist.
Nutrition Facts : Calories 84 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar
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