Savoy Hotel Cocktail
1/3 Crème de Cacao. (1/2 oz Mozart Black Chocolate Liqueur)
1/3 Benedictine. (1/2 oz Benedictine)
1/3 Brandy. (1/2 oz Chateau Pellehaut Reserve Armagnac)
Use liqueur glass and pour ingredients carefully so that they do not mix.
My goodness, it has been a while since I have had to make a layered cocktail!
This one was a symphony in brown and not all that unpleasant, as these sorts of things go.
In fact, I could see it complementing a cup of coffee quite nicely.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.