|Pedro Ximénez sherry|
|Espresso coffee (freshly made & hot)|
|½ spoon||Raw orange blossom runny honey|
|1 dash||Black walnut bitters|
Two different sherries, honey and coffee combine with cognac and walnut bitters to produce an after dinner cocktail.
Adapted from a drink created in 2015 by Vito Nicotra at King Schulz Bar, Kassel, Germany.