WHISKY | JULY | Spiked Iced Mocha
When it comes to coffee cocktails, Irish Coffee is right up there on the top of the list. Mostly enjoyed after dinner or on a cool winter day, coffee and whisky have always made a formidable pair. Alongside the Irish Coffee, the Espresso Martini has been making its mark in restaurants and bars all over the world for the past few years, a trend that is showing no sign of slowing down. Taking the idea of the irish coffee, but served cold like the Espresso Martini, the Spiked Iced Mocha is a refreshing, chocolaty take on the classic coffee and whisky combinations we’ve all enjoyed in the past. Demerara syrup brings a full flavoured caramelized sweetness and a splash of chocolate milk brings an approachable creaminess to the mix.
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- 1 ¼ oz Perth Whisky
- ½ oz Demerara Syrup (click for recipe)
- 3 oz Chocolate Milk
- 2 oz Cold Brew Coffee
- 3 Dashes Top Shelf Chocolate Bitters
- Dried Cherries
- Milk Chocolate
In a cocktail shaker filled with ice, add all ingredients and shake vigorously. Strain into an ice filled Collins glass. Garnish with dried cherries and a piece of chocolate.