Ingredients
- 45 mlBourbon whiskey
- 30 mlEspresso coffee (hot)
- 10 mlDark crème de cacao
- 10 mlCaramel syrup
- 3 dropSaline solution 4:1
- 15 mlHeavy/double cream
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of cocoa powder.
- 3SHAKE first 5 ingredients with ice.
- 4FINE STRAIN into chilled glass.
- 5Whip or shake cream to aerate then FLOAT in the centre of the cocktail.
- 6Dust with cocoa powder.
Styles
Dessert cocktails
