Ramune iced coffee
Recipe information
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Cooking:
5 min.
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Servings per container:
-
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Source:

Ingredients for - Ramune iced coffee

1. 100g honey -
2. 30ml Japanese whisky (we used Suntory Toki) -
3. 3 dashes of coffee bitters -
4. Ice -
5. lemon peel twist, to garnish -

How to cook deliciously - Ramune iced coffee

1. Stage

Put the kettle on to boil. Pour the honey into a heatproof bowl, stir in 100ml boiling water until combined and leave overnight until completely cooled and syrupy. Will keep in a sealed container in the fridge for up to a week.

2. Stage

Pour the whisky and 15ml of the honey syrup into a stirring glass, measuring jug or pint glass. Shake over three dashes of the bitters, then fill the glass with ice. Stir with a bar or other long spoon for 10-20 seconds (the longer you stir, the softer the taste of alcohol – stir longer for more dilution).

3. Stage

Strain the cocktail into a martini or coupe glass, then garnish with a lemon peel twist.