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Ramune iced coffee

Iced coffee cocktail in glass with a citrus peel garnish

Ramune iced coffee

Name: Ramune iced coffee
Prep time: 5 min
Total time: 5 min
Yield: 0
Ingredients: 100g honey; 30ml Japanese whisky (we used Suntory Toki); 3 dashes of coffee bitters; ice; lemon peel twist to garnish

Luke Bensley

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Serves 1

Easy

Prep: 5 mins

plus overnight cooling

A star rating of 5 out of 5.2 ratingsRate

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Get a kick of coffee and subtle hint of honey sweetness in this simple whisky cocktail made with punchy bitters

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g honey
30ml Japanese whisky

(we used Suntory Toki)
3 dashes of coffee bitters
ice
lemon peel twist

to garnish

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Nutrition: per serving

kcal84
fat0g
saturates0g
carbs6g
sugars6g
fibre0g
protein0g
salt0g

Method

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 2

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 3

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

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A star rating of 5 out of 5.2 ratings

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