Chocolate Punch

Use 2:1 demerara sugar syrup for its listed portion.

Chill a cocktail coupe in advance to ensure it's perfectly frosty for serving.

Prepare a garnish of finely grated chocolate to add a touch of elegance to the cocktail.

In a shaker, combine the cognac, chilled Cockburn's Ruby Soho Port, Tempus Fugit Brown Crème de Cacao à la Vanille Liqueur, brown sugar syrup, and chilled whipping cream. Add ice and shake vigorously until well chilled.

Fine strain the mixture into the pre-chilled coupe glass, ensuring a smooth and refined texture.

Finish by dusting the cocktail with the grated chocolate, enhancing both aroma and presentation.