Kapnos Kouzina
Getting reviews...
In New Orleans, the root of the chicory plant is baked, roasted, ground and brewed either with or in place of coffee beans. This Greek taverna pays homage to the tradition by infusing bourbon with chicory and mixing it with white creme de cacao, Galliano Ristretto, agave nectar and hot hazelnut black coffee, and topping it with an amaretto float and grated nutmeg.
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