Garnish:
Cocoa & mint leaf
How to make:
1. STIR first 3 ingredients with ice and strain into chilled glass.
2. SHAKE Chartreuse and cream with ice and strain back into shaker. DRY SHAKE (without ice) and LAYER by carefully pouring over surface of drink.
| 1 1/2 fl oz | Bourbon whiskey |
| 1 fl oz | Dark crème de cacao liqueur |
| 1/4 fl oz | Fernet Branca |
| 1/2 fl oz | Green Chartreuse liqueur |
| 1 fl oz | Single cream / half-and-half |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Chocolaty bourbon with a freshening herbal blast of Fernet Branca, smoothed by sipping through a Chartreuse cream head. Like meeting the devil hidden beneath a thick white velvet blank, this is the ultimate after-dinner cocktail.
History:
Discovered in January 2013 at Pouring Ribbons, New York City, USA.
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