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Velvet Cane

INGREDIENTS

  • 2.25 oz. Barbencourt 8 year
  • .5 oz. Madeira such as Blandys Bual 5 year
  • .25 oz. Carpano Antica Formula
  • 3 coffee beans

METHOD

  1. Stir first three ingredients until chilled and strain into a chilled coupe glass. 
  2. Toast the three coffee beans with a lighter and float on top of the liquid as an aromatic garnish.

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