- Italian espresso - 25 ml.
- Cocoa liquor - 20 ml.
- Whiskey cream "Baileys" - 30 ml.
- Liquid cream - 20 ml.
Method of preparation
Pour the cocoa liquor in the cocktail glass. To add the whiskey cream use a small spoon and pour it to the surface of the glass so it doesn't mix with the cocoa. Do the same for the espresso. There should be three separate layers for each of the liquids. In the end decorate with the liquid cream.