|1 1⁄2 fl oz||Cognac|
|2⁄3 fl oz||Amontillado sherry|
|1⁄3 fl oz||Pedro Ximénez sherry|
|1⁄3 fl oz||Espresso coffee (freshly made & hot)|
|1⁄2 spoon||Raw runny honey (preferably orange blossom)|
|1 dash||Black walnut bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
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.