1
servings300
kcal2
minutes1 Ounce Cognac
.50 Ounce Ruby port
.50 Ounce Tempus fugit creme de cacao
.50 Ounce Simple syrup
1 Ounce Heavy cream
Freshly grated nutmeg
Hey there! 👋 I'm Jedain, a 30-something-year-old Cocktail enthusiast from Columbus, Ohio. I've fallen head over heels for the art of crafting cocktails, with a particular passion for anything whiskey-based. (Bourbon has captured my heart).
This blog documents my adventures in mixology (shakers, stirrers, and all). Follow along as I explore classic and contemporary cocktail recipes, share my favorite Bourbon discoveries, and chronicle my journey through the world of craft spirits and cocktail creation.
Nick is our staff editor and co-founder. He has a passion for writing, editing, and website development. His expertise lies in shaping content with precision and managing digital spaces with a keen eye for detail. When not working on the site, you can find him sipping Bourbon at the karaoke bar.
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