This is a community recipe contributed by Nathan Anderson.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 60 ml | Espresso coffee (freshly brewed & hot) |
| 20 ml | Mancino Vermouth di Torino Chinato |
| 20 ml | Dutch Cacao white crème de cacao |
| 40 ml | Rémy Martin V.S.O.P. cognac |
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