2 oz (60 ml) espresso

2 oz (60 ml) armagnac, brandy or grappa

1 oz (30 ml) cane syrup

1 tsp grated orange zest

2 oz (60 ml) 10% cream

Ice cubes

In a cocktail shaker, combine the espresso, armagnac, cane syrup and grated orange zest. Strain into a highball glass filled with ice cubes. Add the 10% cream.

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