Ingredients
- 45 mlCognac (brandy)
- 20 mlAmontillado sherry
- 10 mlPedro Ximénez sherry
- 10 mlEspresso coffee (hot)
- 1⁄2 barspoon Honey
- 1 dashBlack walnut bitters
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of float 3 espresso beans.
- 3SHAKE all ingredients with ice.
- 4FINE STRAIN into chilled glass.
Styles
Dessert cocktails
