Ingredients
- 50ml Brockmans Gin
- 20ml Courvoisier VSOP
- 5ml Chambord
- 30ml Carpano Classico (Coffee macerated)
- 2 dashes TBT Chocolate Bitters
- 2 dashes Peychauds Bitters
Method
- Prepare a bottle of Carpano Classico coffee macerated (crack a handful of coffee beans with a muddler and leave the cracked beans for 2 hours in 0,5l Carpano, then filter it)
- Place all of the ingredients in a mixing glass and stir for 20-30 seconds with extra cold ice
- Strain into a freshly chilled tumbler with cubed or balled ice
- Garnish