- 1/4 ounce Velvet Falernum (clove-spiced liqueur)
- 1 large egg
- 1 1/2 ounces Cognac
- 1/2 ounce Grand Marnier
- Dash of Fee Brothers Whiskey Barrel–Aged bitters or Angostura bitters, for garnish
- 3/4 ounce coffee liqueur, preferably Galliano Ristretto
How to make this recipe
- In a cocktail shaker, combine all of the ingredients except ice and the bitters; shake well. Add ice and shake again. Strain into a chilled coupe; garnish with the bitters, swirling them decoratively.