Port

— No. 68 —

Coffee Cocktail

1 1/2 oz brandy 1 1/2 oz ruby port one whole egg 1/4 oz sim­ple syrup (I like to use cin­na­mon sim­ple syrup) Gar­nish with grat­ed nut­meg Add all ingre­di­ents in a mix­ing glass. I use a hand­held frother to incor­po­rate the egg, or you could use the dry shake method. Then add ice and shake. Strain into a wine glass. Gar­nish with grat­ed nut­meg.

— No. 37 —

Black Opal

1 1/2 oz reposa­do tequi­la 1 1/2 oz Guin­ness 1/2 oz tawny port 1/4 oz agave nec­tar mixed with 1/4 oz of water Dash of Angos­tu­ra bit­ters 1 small pinch of cin­na­mon sug­ar Shake all ingre­di­ents except Guin­ness and cin­na­mon sug­ar with ice. Strain into a High­ball glass filled with ice. Top with Guin­ness and stir. Gar­nish with a pinch of cin­na­mon sug­ar. Recipe by Jacques Bezuiden­hout