Ingredients:
2 oz Aberfeldy 12 Year Old Whiskey infused with Cacao Nibs
1 Shot of Espresso
0.5 oz. Salted Wildflower
Honey Syrup
Directions: To infuse scotch, infuse the Aberfeldy 12 with cacao nibs overnight. After 24 hours, strain the liquid. For the honey syrup, mix 2 parts honey to 1 part water then add two large pinches of sea salt to the syrup. For the cocktail, combine all ingredients in a cocktail shaker. Shake long and hard, and finely strain. Serve the cocktail in a coupe
glass.
