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60ml/2 oz whisky
120ml/4 oz coffee(cold brew is best)
60ml/2 oz creme de caco
30ml/1 oz simple sugar syrup(optional - see notes)
Pour everything into a cocktail shaker with plenty of ice.
Shake for a full minute and then strain into glasses.
The creme de coco gives this cocktail a nice level of sweetness. Just enough to blanche the strong coffee. I love it without the sugar syrup, but if you have a sweet tooth then you might like to add some sugar syrup to the mix :-)