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Iced coffee cocktail in glass with a citrus peel garnish

Ramune iced coffee

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  • Preparation and cooking time
    • Prep:
    • plus overnight cooling
  • Easy
  • Serves 1

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal84
fat0g
saturates0g
carbs6g
sugars6g
fibre0g
protein0g
salt0g
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Ingredients

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

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 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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