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 :)
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 :)