Garnish:
Lime zest twist (discarded)
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄6 fl oz | Rutte Dry Gin |
| 2⁄5 fl oz | Cream sherry |
| 2⁄5 fl oz | Giffard Creme de Mure |
| 1⁄5 fl oz | Coffee liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Gin-laced rich PX raisiny sherry, blackberry and coffee combine in this bite-sized after-dinner cocktail.
History:
Adapted from a 2019 recipe by Andre Tarantino. His original spec: 35ml Gin Hendriks Orbium, 15ml Lustau East India Sherry, 15ml Créme de Mûre Sauvage Chartreuse, 5ml Borghetti Coffee Liqueur and 2 dashes Peychaud bitters.
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