1 1⁄2 oz bourbon
1⁄4 oz crème de cacao
2 oz cold-brew coffee
1 oz oat milk
1⁄2 oz Sabatino Truffle Honey syrup (1:1)*
1 pinch of Sabatino Truffle Salt
- Build all ingredients in tin, add ice & shake.
- Prepare a high ball glass by filling halfway with crushed ice.
- Strain contents of shaker tin into the glass, add more ice and garnish.
GARNISH: espresso powder.
GLASSWARE: high ball.
*Honey syrup: For every one cup of Sabatino Truffle Honey, add one cup of water to a small saucepan over medium heat. You can experiment and decide how much of a honey flavor you want in your syrup. The more honey you use, the thicker the syrup and stronger in flavor it will be. Stir until blended. Strain into a jar and seal tightly with a lid. Will keep for 1 month in the refrigerator.