Spanish Coffee Stout

3⁄4 oz Coffee liqueur, Galliano Ristretto

3⁄4 oz Coffee (cold)

2 oz Stout, Peak Organic Oak Aged Mocha Stout (or other coffee stout)

1 bsp Licor 43

1 oz Whipped cream (as float)

1⁄4 oz Pedro Ximénez Sherry (poured over cream)

Instructions

Shake, strain into an Irish coffee mug, top with whipped cream float, pour PX over the float.

Notes

Without the beer and with increased coffee, this is my recipe for Spanish Coffee.

Cocktail summary

Created by

Rafa García Febles, NYC.

Year

2014

Is the

author's original creation

Curator

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Average

5 stars

(1 rating)

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