Ingredients
- 50ml whisky of your choice
- 50ml fresh espresso (about 1½–2 shots), cooled slightly
- 1 cap Wild Scottish Bitters
- 15ml Scots Pine Syrup
- Coffee beans, to garnish
Tip: Fresh espresso produces the best foam. If you don’t have Scots Pine Syrup, substitute 10–15ml simple syrup or maple syrup! The pine note will be softer, but the drink will remain balanced.
Why whisky? Using whisky instead of vodka adds body, warmth and subtle oak notes that pair naturally with coffee. A smooth blended or lightly peated Scotch works best, keeping the drink rich without overpowering the espresso.
Steps
1. Chill a coupe or martini glass (or fill with ice water).
2. Brew strong espresso and allow it to cool for 2–3 minutes.
3. Add whisky, espresso, Scots Pine Syrup and Wild Scottish Bitters to a cocktail shaker.
4. Fill the shaker with cubed ice and shake hard for 15–20 seconds.
5. Double strain into the chilled glass for a smooth, silky texture.
6. Garnish with three coffee beans and serve immediately.