This is a community recipe contributed by Hugo Moreira.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Nick & Nora glass
| 45 ml | Fernet Branca liqueur |
| 45 ml | Espresso coffee (freshly brewed & hot) |
| 7.5 ml | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
| 0.3 ml | Bittermens Xocolatl Mole bitters |
| 1 pinch | Salt (sea salt) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...