Ingredients

.75oz 10 Torr Reserve Coffee Liqueur
1oz of 10 Torr Vacuum Distilled Grand Reserve Port Finished Whiskey
.5oz Bourbon Cream Liqueur
.5oz Madagascar Vanilla Bean Maple Syrup (we like Crown Maple’s version)
1oz Heavy Cream

Technique

Combine all ingredients into the larger side of your weighted shaker tin set, fill the small side of the weighted shaker tin with ice. Shake vigorously for 8 Seconds, to mix the cocktail together. Uncap the tin and use a Hawthorne strainer to pour over ice into a Double Old Fashioned or Bucket Glass. Garnish with Cocoa Powder over the top and serve.