Who doesn’t like a sweet treat every now and again. This week’s cocktail, courtesy of Aberfeldy, is just that!
Ingredients:
- 2 oz Aberfeldy 12 Years Old Single Malt Scotch Whisky infused with cacao nibs
- 1 shot of espresso
- 1/2 oz salted wildflower honey syrup (honey syrup = 1 part honey, 1 part water)
Instructions:
Infuse the whisky with cacao nibs overnight and after 4 hours strain the liquid. Once ready, combine all ingredients in a cocktail shaker and shake long and hard. Finely strain and serve the cocktail in a coupe glass.
Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLScocktail. Please drink responsibly.
