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Ingredients
- 1 1/2 ounces Armagnac, preferably VSOP
- 3/4 ounce Madeira Syrup (see Note)
- 1/4 ounce white creme de cacao
- 3 ounces hot brewed coffee
Method
- In a warmed mug or heatproof glass, stir the Armagnac with the Madeira Syrup and creme de cacao until combined.
- Top with the coffee.