"Overwhelmingly, when people think of a cocktail they assume it will be cold. Most people, however, finish a meal with a hot drink like coffee or tea," says Achatz. "In this after-dinner drink we combine the two assumptions and make a hot cocktail. The Madeira and whisky flavours pair perfectly with the brown spices and roasted banana of the black cake, while the crème de violette, lemon and fruity apple make it a welcome end to a celebratory meal."
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