Chatham Hotel Special
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Dust with grated nutmeg
- ABV: 21%
Ingredients
- Rémy Martin 1738 Cognac — 2 oz (60 ml)
- Tawny port — ¾ oz (22.5 ml)
- De Kuyper Brown Crème de Cacao — ½ oz (15 ml)
- Single cream / half-and-half — ½ oz (15 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
A classic cocktail with cognac and port.
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