Barrel-aged salted maple whisky: Grab a 1L barrel and add 30 oz of a low-end Canadian whisky, 3 oz of maple syrup, 1 tsp of pink Himalayan sea salt and 1 oz of Averna Amaro. Age for at least two weeks.
Then you’ll need:
- 4-5 oz of cold brew coffee (if using regular coffee, add extra since the flavour will dilute once you shake over ice)
- ½ oz of table cream
- whipped cream
- Skor bits
Pour your barrel-aged salted maple whisky into a shaker filled with ice. Add the coffee and cream, and shake vigorously. Strain over ice into a lowball glass. Add as much whipped cream as you want and garnish with Skor bits.
