A delicious recipe for Caliope, with Asbach® Uralt brandy, brown creme de cacao, soymilk and espresso. Also lists similar drink recipes.

Ingredients:
1 1/2 oz Asbach® Uralt brandy
1/2 oz brown creme de cacao
2 oz soymilk
1 oz espresso

Method:
Pour the brandy, creme de cacao and soymilk into a cocktail shaker over 3 ice cubes. Shake well, and strain into a pousse-cafe glass. Add a shot of espresso, dust with nutmeg, and serve.

Serve in:
Pousse Cafe Glass

Nutrition:
(per 5 oz serving)