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The port is a bit dominant for my palate as written. The addition of bitters both pulls back the sweetness and adds another layer of complexity. I’ve found both tobacco and mole bitters work very well with this recipe.

By the way, very small correction but the description calls for placing the coffee beans on the cocktail’s foamy head. I suspect maybe copy/pasted from the espresso martini spec :)

Made this with Abuelo 12 yrs - delicious. Quite sweet and tons of flavour. Be careful not to over-dilute it.

I can really see why this was made to accompany cigars. The coffee isn't obvious on the palate but it adds a roasted, smokey, almost tobacco-y note to the rum and port which makes it (I imagine) really good with a cigar. It's a sophisticated drink made to sip and enjoy over time. The burnt sugar/ caramel notes in El-Dorado 8 worked really well but it was almost a bit too much with the other components (Graham's 10 and Mr Black). I might up the others ever so slightly next time.

Very enjoyable. On a whim, I added a dash of chocolate bitters. It added an extra subtle depth to an otherwise fine sipper of a cocktail.

I used Hampden Estate 8yo, Taylor’s 20yo and Mr. Black, and this turned out very well.

Only had Bacardi Carta Blanca in the house, but this sounded so good that I wanted to give it a whirl anyway. And it’s delicious! With the Carta Blanca substitution, the Kahlúa becomes very front and center, but the other flavors aren’t totally lost. I’ll make the modified version again, but with 1/4 oz. Kahlúa instead of 1/2 oz.

Found this very interesting. As written it is great. The port does seem to overpower the other ingredients, but not in a bad way. The other ingredients add to the overall taste. I would have again, but may cut back on the port so the other flavours will shine through bettter.