2/3 oz Coffee Liqueur (1/2 oz + 1 tsp Galliano Ristretto)
2/3 oz Port, LBV preferred (1/2 oz + 1 tsp Ramos Pinto Ruby)
4 dash Orange Bitters (Angostura Orange)
Stir with ice and strain into a coupe glass. Garnish with an orange twist.
After the President Roosevelt two Mondays ago, Andrea was in the mood for a Bourbon drink. Since I figured that a more modern book would have a better selection of Bourbon recipes, I reached for Food & Wine: Cocktails 2010. There, I spotted Coffee Brown from Jimmy Dymott from the f/l Cocktail Bar in Stockholm, Sweden. While I did not have a late bottled vintage port that Dymott recommended, I figured that a ruby port would still make for a decent drink. Moreover, I was excited to use the rather robustly flavored Galliano Ristretto for the coffee liqueur part.