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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)
Instructions

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

Notes

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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Average rating
5 stars
(2 ratings)

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 Old World Charm, 5 days ago bkemp1984 commented:

    Made with Laird's and homemade creme de mure, good stuff. Will need to make it properly once I get more brandy.

  • Re Lime Blossom, 6 days ago SSteve commented:

    From the recipe and the comments I knew this was going to be too lime-heavy. I used less lime and more orange liqueur and St. Germane. I used Dry Curaçao so I added a little simple syrup as well. Pretty good but still needs a little more tweaking. Next time I'll try increasing the St. Germaine and decreasing the Curaçao.

  • Re Intercept, 1 week ago Biff Malibu commented:

    Reduced Punt e Mes to 0.75 oz the second time around. Worked a bit better.

  • Re Whisky Mac, 1 week ago haresfur commented:

    Also make a good winter warmer. I usually add a thin slice of lemon and dilute with boiling water

  • Re Frunchroom, 1 week ago Listentolicker commented:

    I used becherovka instead of malort. Very tasty!