- 2 ounces bourbon, brandy or dark rum
- 4 ounces whole Rhody Fresh milk
- 1 ounce espresso syrup* (or substitute Dave's Coffee Syrup)
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.