Upgraded Mudslide Recipe

• 4 ounces Carpano Antica Sweet Vermouth
• 20 whole coffee beans
• 1 ounce Cognac VSOP
• 1/2 ounce aged rum (such as Ron Zacapa 23 Year)
• 3/4 ounce coffee-infused Carpano Antica sweet vermouth
• 1/2 ounce Creme de Cacao
• 1/2 ounce heavy whipping cream
• 1/4 teaspoon demerara sugar
• 1 very fresh egg
• 2 dashes Angostura bitters
• Garnish: chocolate shavings (optional)

1. Place coffee beans into a resealable glass jar and pour Carpano Antica over the beans. Seal the container and infuse for 30 minutes (at room temperature). Taste after 30 minutes, infuse for up to 5 1/2 hours more if stronger flavor is desired, checking periodically for flavor. Do not infuse for longer than 6 hours.
2. For the cocktail: Combine cognac, rum, 3/4 ounce coffee-infused Carpano Antica, creme de cacao, cream, sugar, bitters, and egg in a cocktail shaker. Dry shake (without ice) for 15 seconds in order to emulsify.
3. Add ice to the cocktail shaker. Shake for 15 seconds until well chilled. Strain into an ice filled highball glass. Garnish with chocolate shavings if desired.

sweet vermouth, coffee beans, cognac, aged, coffee, cacao, cream, demerara sugar, egg, bitters, chocolate shavings

Taken from www.seriouseats.com/recipes/2012/12/cocktail-overhaul-upgraded-mudslide-rum-chocolate-cocktail-recipe.html (may not work)