Serve in a
Coupe glassGarnish:
Float 3 espresso beans
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| Cognac | |
| Amontillado sherry | |
| Pedro Ximénez sherry | |
| Espresso coffee (freshly made & hot) | |
| ½ spoon | Raw orange blossom runny honey |
| 1 dash | Black walnut bitters |
Comment:
Two different sherries, honey and coffee combine with cognac and walnut bitters to produce an after dinner cocktail.
About:
Adapted from a drink created in 2015 by Vito Nicotra at King Schulz Bar, Kassel, Germany.
