200 mil strong coffee left to go cold
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