|1 3/4 fl oz||Bourbon whiskey|
|1/4 fl oz||Coffee liqueur|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Pineapple juice (fresh pressed)|
|1/2 fl oz||Cold brew coffee|
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To make Cold brew coffee:
Infuse 100g coarse ground coffee in 1 litre of water for 24 hours in a refrigerator. Filter and serve.
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.
Created by Chris Amirault at Otium, Los Angeles.