Café Mont Blanc
Combining the traditions of espresso con panna ("with cream") and caffé corretto, this after-dinner drink offers both a digestif effect from the French brandy while also acting as a dessert.
INGREDIENTS
2¼ oz. cold brew
1½ oz. French brandy
¼ oz. (heaping) Riesling-citrus syrup
Heavy cream, to top
Cinnamon, for garnish
Candied citrus peel, for garnish
ABV LEVEL
Note: makes 2 single servings or 1 double serving.
Combine all in a mixing glass. Fill three-quarters up with ice. Stir for 20 seconds. For two small servings, strain into two 4-oz. demitasse cups, preferably glass. For a doppio, or double, strain into a glass cappuccino cup or single rocks glass (either should be approx. 8 oz.). Proceed the same for either preparation option by shaking about a ¼ cup heavy cream in a small jar for about 30-35 seconds; it should be thickened but still pourable. Float cream onto top of the drink(s) by slowly and gently pouring it onto the surface of the drink. Grate fresh cinnamon on top. Serve candied peel on the side or on the saucer, and with demitasse spoons if you have them.
