Serve in a
Coupe glassGarnish:
Float white tea & coconut foam
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 3⁄4 fl oz | Bourbon whiskey |
| 1⁄4 fl oz | Coffee liqueur |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Fresh pressed pineapple juice |
| 1⁄2 fl oz | Cold brew coffee |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
A dry (some may want to add a touch of sugar syrup) bourbon laced coffee cocktail resplendent with a moustache challenging white tea & coconut head.
About:
Created by Chris Amirault at Otium, Los Angeles.
