Coffee Julep

• 35 ml Boomsma Coffee Liqueur
• 30 ml Glen Talloch whisky
• 5 ml sugar syrup
• 1 sprig of mint
• crushed ice

Place the mint leaves together with the coffee liqueur in a glass and crush the leaves with a muddler. Add the whisky, sugar syrup and some ice and stir until the drink is nice and cold. Top with some more ice and garnish with a sprig of mint.