1 1⁄2 oz Fernet Branca
3⁄4 oz Coffee liqueur, St. George (NOLA)
1⁄2 oz Crème de Cacao, Tempus Fugit
3⁄4 oz Egg white
1 oz Cream
Instructions

Whip shake all ingredients except cream with two cubes for approximately 30 seconds. Add cream, ice and shake again for approximately 15 seconds. Strain into either a coupe (the wash line will be right up to the lip on a 6 oz coupe) or a short Collins (< 10 oz) glass. I usually don't garnish, but you could do either some bittersweet chocolate gratings or a small pinch of espresso powder.

Notes

You could also go the flip route with this (replace the egg white and 1 oz cream with a whole egg and less cream). If you want something a bit sweeter, omit or reduce the chocolate bitters. Or swap out the Fernet Branca with Menta for a Grasshopper riff.

History

I've been making Fernet milkshakes for a few years using Fernet, espresso gelato, Guinness and chocolate syrup, and wanted to come up with a similar version that doesn't require ice cream, beer or a blender.

Cocktail summary
Year
2018
Is the
author's original creation
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4.5 stars
(5 ratings)
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