No coffee, but you will find port in The Coffee Cocktail:
- 1 ounce brandy (Martell works well)
- 1 egg
- 2 to 3 ounces ruby port
- 1 teaspoon sugar
Pour brandy into an iced cocktail shaker. Add the egg. Pour in the port and sugar. Shake and strain into a small goblet. Grate or shake some nutmeg on top.
This is the second cocktail in the book to feature port (the other being the Chatham Hotel Special). I was kind of dreading this one, as it doesn’t contain the things I look for in a cocktail, which tend to be gin or bourbon, fruit juice and bitters. But I did have the perfect glass for it.
And I have no idea about where it gets its name. It doesn’t look like coffee, unless you take yours with lots of cream – cream that happens to be colored purple.
Still, it’s not that bad. I liked it a lot more than I thought I would. The texture is luxurious, and the flavor is oh so slightly sweet. Should I have some guests over who want a cocktail with breakfast, I might have to break this one out, but for an evening libation it isn’t what I seek.
Rating: 3/5.
Notes: I used Martell cognac as requested and Porto Kopke Fine Ruby Port which I happened to have on hand.