|2 fl oz||Cognac VSOP|
|1⁄2 fl oz||Tawny port (10 year old)|
|1⁄6 fl oz||Coffee liqueur|
|1⁄6 fl oz||Salted caramel syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Coffee and salted caramel stirred with cognac and a splash of tawny port.
Adapted from a 2015 recipe by Matyas Busek at Chiltern Firehouse, London, England.