• 1 shot espresso, cooled
• Ice
• Milk (optional)
• Double cream
• 1–2 generous spoonfuls Rosebud Whisky Caramel Sauce

Fill a glass with ice and pour over the cooled espresso (add milk if you like).

Lightly whip the double cream with the whisky caramel sauce until just thickened but still spoonable, then top your coffee generously.

As the caramel cream folds into the espresso, it runs through the coffee in slow, velvety ribbons.

The perfect fusion of cold coffee, cream and caramel.