Blackberry Iced Coffee with Rosemary

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200 mil strong coffee left to go cold

50 mil Blackberry Whisky
25 mil of Sugar Syrup
Sprig of Rosemary for infusion


Make a pot of your favourite coffee in a cafetiere.

Leave to go cold or put in the fridge with a sprig of rosemary in to make the infusion.

To make a quick sugar syrup. Dissolve 1 teaspoon of sugar for each drink in 2 teaspoons of hot water and leave to go cold.

To make the drink:

Pour 50 mil of Blackberry Whisky in a martini glass then pour in the sugar syrup and stir. Pour the 200 mil of infused rosemary coffee over the top.

Serve in a martini glass with a blackberry on a cocktail stick

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