INGREDIENTS

CAFÉ TRINIDAD

2 oz Espresso coffee

3⁄4 oz Demerara syrup

Heavy Heavy cream (slightly whipped)

2 dashes ANGOSTURA® orange bitters

6 dashes ANGOSTURA® cocoa bitters

METHOD

Add all the ingredients but heavy cream into cocktail shaker. Shake with ice, then strain into chilled flute glass. Float cream on top.

GARNISH: Nutmeg dust, edible flower
GLASSWARE: Flute

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