• 100g honey
  • 30ml Japanese whisky (we used Suntory Toki)
  • 3 dashes of coffee bitters
  • ice
  • lemon peel twist, to garnish


For the honey syrup

  • STEP 1

    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.

For the cocktail

  • STEP 1

    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).

  • STEP 2

    Strain the cocktail into a martini or coupe glass, then garnish with a lemon peel twist.

Goes well with

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