2 oz Tom & Jerry batter (see instructions)
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.

Cocktail summary
Created by
John Gertsen
Is an
authentic recipe
Curator
5 stars
Average
5 stars
(2 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Outstanding holiday tipple. The creamy ingredients soften Fernet's medicinal edge, and its minty quality fits in perfectly. — ★★★★★
Similar cocktails
  • The Noisy Cricket — Branca Menta, Crème de Cacao, Cream, Mint
  • Brancolada — Branca Menta, Jamaican rum, Pineapple juice, Coconut cream, Mint
  • FernChata — Fernet Branca, Rum Cream
Comments