Syrups - Not So Simple
They're the best way to up your cocktail game, and we've got ideas that are perfect for the season
Rhode Island’s favorite dairy product makes the move from breakfast diner standard to after-hours quaff with this signature Cook & Brown dessert cocktail.
Ingredients
- 2 ounces bourbon, brandy or dark rum
- 4 ounces whole Rhody Fresh milk
- 1 ounce espresso syrup* (or substitute Dave's Coffee Syrup)
Instructions
Shake all ingredients with plenty of ice until cold and frothy. Strain into a highball glass containing fresh ice. Makes 1 drink.
* For espresso syrup, combine 1¼ cups Demerara sugar, ½ cup molasses, and 8 ounces freshly brewed espresso. (New Harvest Dark Roast of the Decade and Whisper Espresso are excellent choices.) Whisk vigorously over gentle heat until sugar is dissolved. Store refrigerated in a glass jar for 4–6 weeks.
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