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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 | Exprè Caffè Italiano (or freshly made hot Espresso Coffee) |
| 20 ml | Mancino Vermouth di Torino Chinato |
| 20 ml | Dutch Cacao white crème de cacao |
| 40 ml | Cognac (brandy) |
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