Ramune iced coffee

Method

• For the honey syrup

• step 2

  Put the kettle on to boil. Pour the honey into a heatproof bowl, stir in 100ml boiling water until combined and leave overnight until completely cooled and syrupy. Will keep in a sealed container in the fridge for up to a week.

• For the cocktail

• step 4

  Pour the whisky and 15ml of the honey syrup into a stirring glass, measuring jug or pint glass. Shake over three dashes of the bitters, then fill the glass with ice. Stir with a bar or other long spoon for 10-20 seconds (the longer you stir, the softer the taste of alcohol – stir longer for more dilution).

• step 5

  Strain the cocktail into a martini or coupe glass, then garnish with a lemon peel twist.