DaVinci Code

Difford’s Guide
Discerning Drinkers (11 ratings)

Serve in a Snifter/Brandy balloon glass

Ingredients:
2 oz Rémy Martin V.S.O.P. cognac
12 oz Cockburn's Tawny Eyes Port
16 oz Galliano Espresso Coffee liqueur
16 oz Monin Salted Caramel Syrup
× 1 1 serving
Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 5/10

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

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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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.