Scotch Coffee

Scotch Coffee at the Blackbird.

• 30ml The Glenlivet Founders Reserve
• 10ml rich demerara syrup (2:1)*
• 120ml coffee
• 15ml coconut whip*
• Toasted coconut shavings

Build in a coffee mug or glass. Top with coconut whip and garnish with toasted coconut.

*Rich Demerara Syrup:
• 500g demerara sugar
• 250ml water

Bring water to just below boil. Stir in sugar until dissolved. Cool at room temperature. Store cold.

*Coconut Whip:
• 500ml heavy whipping cream
• 125ml full fat coconut milk
• 1tsp white sugar

Add to bowl or mixer. Mix until thick. Store cold.

—Recipe courtesy of Trevor Kallies, bar manager and beverage director, The Donnelly Group.

You may also like