COLD KIWI COFFEE

SERVES 1

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

Add the whisky, cold brew coffee and honey syrup to a cocktail shaker filled with ice. Shake for 10 seconds then strain into a chilled cocktail glass. Gently pour cream over the back of a spoon to float on top. Garnish with cacao nibs. SNACK: A chocolate-dipped candied orange wedge or a warm, gooey chocolate chip cookie.