Adapted from Jon Howard, head bartender, Henley, Nashville
Whether your favorite liqueur is fruity, creamy or nutty, they’re often served in cordial glasses or small wine glasses to accompany or act as dessert. But they can also add sweetness and flavor to cocktails. Instead of coffee after dinner, try this luscious coffee-and-cream riff on the classic Brandy Alexander.
- 2 ounces aged rum
- 1 ounce coffee liqueur
- 1 ounce heavy cream
- ½ ounce Demerara syrup (equal parts Demerara sugar and water)
- Grated nutmeg, for garnish
In cocktail shaker, combine all ingredients except garnish with ice. Shake well, and strain into coupe glass. Garnish with nutmeg.