Nikka Coffey Malt Recipe

Prepare

Brew a small shot (about 1 oz) of espresso or brew very strong coffee and let it cool to room temperature. If you don't have espresso, use very strong cold-brew concentrate.

Chill glass

Place an old-fashioned (rocks) glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill the glass.

Build cocktail

In a mixing glass or shaker filled with ice, add 2 oz Nikka Coffey Malt whisky, 1 oz cooled espresso, 0.5 oz coffee liqueur, and 0.25 oz simple syrup. If you prefer a slightly lighter coffee presence, add a splash (about 0.25–0.5 oz) of cold water instead of syrup or in addition, to taste.

Stir or shake

For a silky, slightly diluted cocktail, stir the mixture for 20–30 seconds with a bar spoon over ice until properly chilled and slightly diluted. If you prefer a frothier top (and a more pronounced espresso texture), dry-shake first without ice for 10 seconds, then add ice and shake vigorously for 10–12 seconds.

Serve

Discard the ice water from the chilled glass if used. Place 1–2 fresh large ice cubes into the glass. Strain the cocktail from the mixing glass or shaker over the ice using a Hawthorne or fine strainer to remove any small particles.

Garnish

Express the oils from the orange peel over the surface of the drink by holding the peel about 3–4 inches above the glass and giving it a firm twist, then rub the peel on the rim and drop it into the drink. Optionally float 1–2 whole coffee beans on the surface as a visual accent.

Adjustments & notes

Taste and adjust sweetness or coffee intensity. Add up to 0.25–0.5 oz more simple syrup for a sweeter cocktail, or a splash more water if too strong. The Nikka Coffey Malt is bright and grain-forward; keep additions light to let the whisky shine alongside the coffee notes.