Hot Fernet Flip

3⁄4 oz Fernet Branca
3⁄4 oz Allspice Dram, St. Elizabeth
1 oz Gin, Plymouth
1⁄2 oz Honey syrup (2 parts honey to 1 part water)
1 Egg yolk
3 oz Water (between 140 -€“ 155 degrees Fahrenheit))
1 pn Nutmeg (Freshly ground)
Instructions

Combine Fernet Branca, Allspice Dram, gin, honey syrup, and egg yolk in shaker.
Shake hard without ice for at least 15 seconds.
Stir vigorously with a wisk while slowly adding hot water.
Continue to stir for a few seconds to create a nice froth.
Pour carefully into center of serving glass (or liquid will leave residue on glass).
Garnish with a dusting of fresh ground nutmeg.

Notes

Enjoyed at Ba Bar, Seattle

Cocktail summary
Created by
Matt Piacentini of ‘inoteca e liquori'.
Is of
unknown authenticity
Curator
Not yet rated
Average
3 stars
(1 rating)
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From other users
  • A lot of work to not cook the egg and ugly in the glass. Tasty though.
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