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Tawny Port · Espresso · Hazelnut Syrup · Cocoa Bitters
Style: Dessert Cocktail
Ingredients:
40ml Tawny Port
30ml Fresh Espresso
10ml Hazelnut Syrup (or Frangelico for boozy version)
2 dashes Cocoa Bitters (or mole bitte
Garnish:
Crushed hazelnut biscotti or shortbread
Optional: Micro pinch of sea salt or espresso bean on top
