Garnish:
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 | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Pineapple juice (fresh pressed) |
| 1/2 fl oz | Cold brew coffee |
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Our 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.
History:
Created by Chris Amirault at Otium, Los Angeles.
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