Constant Traveler

• 1 1/2 ounces Armagnac, preferably VSOP
• 3/4 ounce Madeira Syrup (see Note)
• 1/4 ounce white creme de cacao
• 3 ounces hot brewed coffee

1. In a warmed mug or heatproof glass, stir the Armagnac with the Madeira Syrup and creme de cacao until combined.
2. Top with the coffee.

armagnac, syrup, white creme, coffee

Taken from www.foodandwine.com/recipes/constant-traveler-cocktails-2013 (may not work)