Coffee Cocktail

I N G R E D I E N T S
60ml Kopke 10 Year Old Tawny
30ml Remy Martin VSOP
15ml Rich Demerara Syrup
1 Whole Egg

M E T H O D
Dry shake all ingredients together before adding ice and shaking again, double strain in to a chilled glass, grate nutmeg over the top and enjoy!

It’s called the ‘Coffee Cocktail’ despite not actually containing any coffee whatsoever, due to its rich, nutty and chocolatey taste and appearance that is comparable to coffee. It’s also been called a ‘Porto flip’ over the years, a flip being a cocktail made with whole eggs or copious amounts of cream. The coffee cocktail first appeared in Jerry Thomas’s 1862 book: ‘How to mix Drinks’ - but this drink had already been around a while by the time Thomas recorded it in his book.

I like Kopke 1638 a lot and usually lean towards them when looking for port to sip and also mix with. They are the oldest Port house on the Douro and are well known for being one of the last houses to use the traditional bottle style and hand stencilled labels method. The Tawny Port is aged in barrels rather than the bottle for up to 10 years, unlike the LBV (late bottled vintage) and therefore has a softer, nuttier and more complex style.

I grabbed this bottle from my friends over at Gardner & Beedle Spirits and Wine Merchants in Tisbury, Wiltshire - who are well worth the visit if you are in their area. Their knowledge and passion for wine is impeccable and fascinating - i can’t help but leave a different bottle every time i’m in there!

D E M E R A R A S Y R U P
to make the syrup add 500g of organic Demerara sugar to 250ml of water, bring to a boil and remove from heat. Whisk until the sugar is all dissolved. Let cool and bottle, will keep in the fridge for a month.