The Coffey Craft

Ingredients

• 60 ml Nikka Coffey Grain Whisky
• 20 ml Amontillado Sherry
• 15 ml Crème de Cacao (white)
• 10 ml Fresh Lemon Juice
• 8 ml Honey Syrup (1:1 ratio)
• 2 dashes Angostura Bitters
• 1 dash Saline Solution

Method

1. Fill a mixing glass with large ice cubes
2. Pour 60 ml of Nikka Coffey Grain Whisky into the mixing glass
3. Add 20 ml of Amontillado Sherry
4. Add 15 ml of Crème de Cacao
5. Add 10 ml of fresh lemon juice
6. Add 8 ml of honey syrup
7. Add 2 dashes of Angostura Bitters and 1 dash of saline solution
8. Stir continuously for 25-30 seconds until properly chilled and diluted
9. Strain through a fine mesh strainer into the prepared glass

Serve in a chilled coupe glass with one large clear ice sphere. Garnish with a single expressed lemon twist positioned over the surface of the drink, then placed on the rim, artfully draped across the rim.