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A Spontaneous Libation for your Consideration

Fernet & Jerry

Posted by Craig E. Created by John Gertsen.
2 oz Tom & Jerry batter (see Notes)
1 1⁄2 oz Fernet Branca
1⁄2 oz Cognac
2 oz Milk (hot)
1 pn Nutmeg (as garnish)

Spoon batter into a warmed mug with handle. Stir in fernet and cognac, then hot milk. Grate nutmeg on top.


For the batter: Separate 3 eggs into two bowls. Beat the whites with 1/8 tsp. cream of tartar until soft peaks form. Beat the yolks with 1/2 oz. aged rum, then beat in 1 c. superfine sugar, and ground spices (1/8 tsp. each cinnamon, mace, and allspice plus a small pinch of cloves). Fold in the beaten egg whites.

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From the Knowledge Vault

Advanced Craft Cocktail Theory: Aroma and Flavor

To all of you who survived my first set of articles dealing with theories of craft cocktail construction, I say congratulations. Now the hard work begins. While it’s nice to have a solid understanding of the fundamentals of how and why certain craft cocktails work and others do not, there’s a lot more ground to cover in the service of better cocktails.

To this end, I will be writing an open-ended series of articles that deal with refining craft cocktails. Subjects will include aroma and flavor, texture, visual appeal, harmony, context, and inspiration by theft. I’m going to assume that you are comfortable with my original four-part series, and that you’re up for some heavier reading and homework. Are we ready? Let’s begin, shall we?

Unlike the other five senses, no one can say for sure how we smell anything. There are theories out there, each full of massive, unexplained holes. Science has identified G-protein receptors in the neurons in the nose that work together to build a scent out of basic component parts. This won Linda Buck and Richard Axel the 2004 Nobel Prize in Medicine. We know what parts of the brain process this information. We know that we can certainly smell things (and weirdly enough, we can smell everything that has a smell, and we can do it instantaneously – something that violates rules about how the body works).

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Recent Discussion

  • Re Farmhouse Cocktail, 1 week ago saxophonenerd commented:

    I never would have thought to combine calvados and mezcal, but this works really well! It's sweet with a slight hint of smoke. Thank you for this recipe!

  • Re (500) Days of Autumn, 1 week ago Biff Malibu commented:

    Decreased the cinnamon syrup to 0.25 oz - it tended to dominate.

  • Re Nerina, 1 week ago Mixin In Ansley commented:

    Rather jammy. Seasonally different than a Negroni.

  • Re Aperol Lemonade, 1 week ago Biff Malibu commented:

    Does need a bit of sweetener (e.g. the lemon-lime soda) - tart if this is absent.

  • Re Farmer Tom's Collins, 1 week ago cadekeyrel commented:

    Made with Rock Rose Gin, two large basil leaves, and a toddler-sized handful of thyme. My husband said it could have had a bit more simple syrup, but we both agreed that, despite tasting a bit strong, it's a very refreshing drink and we love that it utilizes ingredients from our cocktail garden.