Ramune iced coffee

• honey↗100g g
• Japanese whisky↗30ml ml

  (we used Suntory Toki)

• coffee bitters↗3 dashes of
• ice
• lemon peel twist

  to garnish

Step-by-step instructions

1. 1

   Put the kettle on to boil. Pour the honey into a heatproof bowl, stir in 100ml boiling water until combined and leave overnight until completely cooled and syrupy. Will keep in a sealed container in the fridge for up to a week.

2. 2

   Pour the whisky and 15ml of the honey syrup into a stirring glass, measuring jug or pint glass. Shake over three dashes of the bitters, then fill the glass with ice. Stir with a bar or other long spoon for 10-20 seconds (the longer you stir, the softer the taste of alcohol – stir longer for more dilution).

3. 3

   Strain the cocktail into a martini or coupe glass, then garnish with a lemon peel twist.