Cooking Instructions
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Step 1
To make the cream, whisk together
Unsweetened Coconut Cream (1.5 fl oz)
,
Port Wine (0.3 fl oz)
, and
Simple Syrup (0.3 fl oz)
. Refrigerate for 20 minutes before using.
Step 2
Heat a tempered glass with hot water. Once warm, pour out the hot water and dry.
Step 3
Add
DEWAR'S® 12 (1 fl oz)
,
Pedro Ximenez 30 Años Sherry (0.3 fl oz)
, and
Coffee (3 fl oz)
to the glass.
Step 4
Top with chilled Ruby Cream and serve.
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