A delicious recipe for Caliope, with Asbach® Uralt brandy, brown creme de cacao, soymilk and espresso.

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

Preperation
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

+ Stranger-In-Town
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+ Caribbean Ice Tea