Garnish:
Float 3 espresso beans
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Cognac VSOP |
| 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 red above.
Our comment:
Two different sherries, honey and coffee combine with cognac and walnut bitters to produce an after dinner cocktail.
History:
Adapted from a drink created in 2015 by Vito Nicotra at King Schulz Bar, Kassel, Germany.
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