Garnish:
Dust with grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Cognac VSOP |
| 3/4 fl oz | Tawny port (10 year old) |
| 1/2 fl oz | Dark crème de cacao liqueur |
| 1/2 fl oz | Single cream / half-and-half |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
We've slightly changed the proportions and replaced the original lemon zest garnish with a little extra spice.
History:
This mid-1900s classic from New York's Chatham Hotel was resurrected by Ted Haigh in his 2004 book Vintage Spirits & Forgotten Cocktails.
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