Chocolate Biscuit

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Bourbon biscuit
• ABV: 25%

Ingredients

• Rémy Martin 1738 Cognac — 2 oz (60 ml)
• De Kuyper Brown Crème de Cacao — 1 oz (30 ml)
• Coffee liqueur — 1 oz (30 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Fine strain into chilled glass.

A cocktail with chocolate and coffee.

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