Serve in aCoupe glass
Float 3 espresso beans
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/2 fl oz||Cognac (brandy)|
|2/3 fl oz||Amontillado sherry|
|1/3 fl oz||Pedro Ximénez sherry|
|1/3 fl oz||Espresso coffee (freshly made & hot)|
|1 dash||Black walnut bitters|
Read about cocktail measures and measuring.
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.