45ml New Zealand whisky (we recommend Thomson Two Tone)
45ml cold brew coffee
20ml honey syrup (3:1 ratio of honey to water)
cream, to float
cacao nibs, to serve

View the recipe collection here


1.Add the whisky, cold brew coffee and honey syrup to a cocktail shaker filled with ice.
2.Shake for 10 seconds then strain into a chilled cocktail glass.
3.Gently pour cream over the back of a spoon to float on top.
4.Garnish with cacao nibs.

Drinks by Alex Vowles / Photography Amber-Jayne Bain