Coffee Cocktail

Coffee Cocktail, made by Rusty Cerven, The Connaught Hotel, London, United Kingdom

4.5 cl (1.5 oz) Pierre Ferrand Ambre Cognac

3 cl (1 oz) Blend of port wines

1 cl (0.3 oz) Homemade gingerbread syrup

1 whole egg

 

 

Pour all the ingredients into a shaker and dry shake. Fill the shaker with big chunks of ice in order to mix and chill the drink while avoiding dilution and shake vigorously. Strain into a goblet glass and garnish with a cinnamon stick and grated tonka beans.


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