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Photo by Stuart Mullenberg
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This drink has a deliciously nutty chocolate stout flavor—particularly when it’s made with a sweet, caramelly coffee from El Salvador. It looks the part too, pouring a pretty medium-brown color with a nice tan head.
2 oz. chilled coffee (hot- or cold-brewed)
1/4 oz. Bénédictine
1/4 oz. maraschino liqueur
Ice cubes
Tools: shaker, strainer
Glass: flute
Shake ingredients with ice and strain into a chilled flute.
TAGS:
Click here for a guide to making iced coffee.
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