Chatham Hotel Special

Difford's Guide

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

248 calories

Styles & Flavours

Chatham Hotel Special image

Serve in

Coupe glass

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
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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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