Serve in a
Coupe glassGarnish:
Float white tea & coconut foam
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| Bourbon whiskey | |
| Coffee liqueur | |
| Freshly squeezed lemon juice | |
| Fresh pressed pineapple juice | |
| Cold brew coffee |
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.
