Name: DaVinci Code
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 15 ml Tawny port; 5 ml Coffee liqueur; 5 ml Salted caramel syrup

DaVinci Code
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Serve in a Snifter/Brandy balloon glass

Ingredients:
2 oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Cockburn's Tawny Eyes Port
¹⁄₆ oz	Galliano Espresso Coffee liqueur
¹⁄₆ oz	Monin Salted Caramel Syrup

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Snifter/Brandy balloon glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Tawny port - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Coffee and salted caramel stirred with cognac and a splash of tawny port.

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History:

Adapted from a 2015 recipe by Matyas Busek at Chiltern Firehouse in London, England.

Nutrition:

One serving of DaVinci Code contains 190 calories

Alcohol content:

1.6 standard drinks
26.27% alc./vol. (26.27° proof)
22.3 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Anne Cunningham

5th November 2021 at 23:52

I used salted caramel Kahlua and the salt definitely added another welcome dimension. I think I’d up the quantity of this very slightly next time. A very pleasant, warming and nicely rounded drink. I used Paul Beau VSOP in place of the Remy - it seems to work extremely well in cocktails.

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