Today's cocktail selection is the Danish Coffee by Copenhagen Distillery, made using Raw Edition No 5, a single malt made using 100 per cent organic Danish barley and matured in new Hungarian oak casks.

This cocktail recipe — tried and tested in my home kitchen — contrasts the whisky's depth and strength with espresso, maple syrup, and bitters. Raw Edition No 5 has an ABV that may raise some eyebrows (a heady 59.7%). But with the balance of similarly strong flavours, the result is not unlike a liqueur chocolate: rich, sweet, moreish. The whisky itself has notes of vanilla, brown sugar caramel, apples, and malt, plus a hint of dark chocolate.

Copenhagen Distillery suggests serving this cocktail in a coffee cup, with espresso foam. I forewent the foam (although if you have the time it looks delicious) and served it in a coupe, as an Espresso Martini nod. Go with your heart for this one (or with the availability in your glassware cabinet). 

Ingredients:

30ml Copenhagen Distillery RAW 5 Whisky

30ml espresso

10ml maple syrup

Aromatic bitters (Copenhagen Distillery suggests Peychaud's)

Coffee beans to garnish

Method:

In a mixing glass combine Copenhagen Distillery RAW 5 whisky, espresso, maple syrup, and a dash of aromatic bitters. Stir with ice and pour into an ice-cold coffee cup or small glass. Optional: add espresso foam and coffee beans to garnish.