Name: Haberdasher
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Bourbon whiskey; 30 ml Dark crème de cacao; 7.5 ml Fernet liqueur; 15 ml Chartreuse Green; 30 ml Cream

Haberdasher
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Bourbon whiskey
1 oz	Dark crème de cacao liqueur
¹⁄₄ oz	Fernet Branca liqueur
¹⁄₂ oz	Green Chartreuse (or alternative herbal liqueur)
1 oz	Single cream/half-and-half

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of cocoa powder and mint leaf.
STIR first 3 ingredients with ice.
STRAIN into chilled glass.
SHAKE Chartreuse and cream with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
LAYER by carefully straining Chartreuse cream over surface of cocktail.
Garnish with a dusting of cacao powder, then float mint leaf in centre of cocktail.

Allergens:

Recipe contains the following allergens:

Single cream/half-and-half - Dairy

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Cocktail of the day:

14th June 2025 is National Bourbon Day

Review:

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 blanket, this is the ultimate after-dinner cocktail.

View readers' comments

History:

Discovered in January 2013 at Pouring Ribbons in Manhattan, New York City.

Nutrition:

One serving of Haberdasher contains 331 calories

Alcohol content:

2 standard drinks
22.45% alc./vol. (22.45° proof)
28.6 grams of pure alcohol

More After dinner/digestif cocktails
More Bittersweet (e.g. Negroni) cocktails
More Layered cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Justin Aniello

6th June at 11:49

The chartreuse cream is certainly the star of this drink. I found the rest fell a little flat, the fernet overpowered the other two ingredients. Fernet + chartreuse went together very well, just wish there was a bit more depth from the mix.

Mookie

26th April at 19:51

I got a little impatient with the cream, just used a hand frother and didn't get the right texture - still a phenomenal drink, can't wait to make it the right way

Caspian Berggren

23rd March at 19:41

The real takeaway from this cocktail is that I now want 2:1 cream chartreuse on *everything*. Sure, the Haberdasher in itself is great, but the cream is transcendental. I want to top a Manhattan with cream chartreuse. I want a Cream Chartreuse Old Fashioned recipe ASAP. Hell, why not a Cream Chartreuse Tom Collins?

Basically, I want cream chartreuse on everything now.

Simon Sedgley

1st October 2024 at 05:06

I recall that Paloma recommended this elsewhere way back whenever. Having got our hands on a bottle of dark creme de cacao we felt that we must try it. Absolutely delicious. Thanks for the splendid tip Paloma.

Paloma Difford

1st October 2024 at 08:55

Who needs dessert when you can have a Haberdasher?! Glad you enjoyed it Simon.

Michelle Bell

21st May 2024 at 00:57

Lightly whipped the GC & heavy cream….Outstanding drink! Love every sip!

Daniel Jones

5th February 2024 at 06:45

Great cocktail and a nice heavy cream alternative drink to a White Russian. The day after drinking it I was looking over the ingredients, and thought of it as a Boozier High end Irish cream variation. The next time I make it I'll use Redbreast 12 Irish whiskey, Cheers!

Avery Garnett

31st July 2023 at 19:33

Not just a gorgeous looking drink, an absolutely divine tasting drink. Like a Verte Chaud (Chartreuse spiked hot chocolate) but then after a while of getting through the cream you have the mint chocolate bourbon. Totally worth the faff of having to stir part, then shake another part twice, and then having to layer (I never got the back of the spoon trick to work, but I've had great luck by just using the barspoon normally!)

Steven Jepson

2nd June 2023 at 20:42

Used 1792 Bourbon, Tempus Fugit Creme de Cacao, Amaro de Angostura and 9e Centenaire Chartreuse.
Also added a couple of drops of Foamer to the cream to help it layer - stayed separate all the way to the last drop.
So much going on with the cream and herbs on the top and then the chocolate sweetness before the hit of bourbon finally breaks through.
Its a fiddle but really worth the effort!

Hugues TREGUIER

10th May 2023 at 17:23

Just did this one replacing Fernet with Ferro China del Moro (a Calabriese FerroChina that has the peppermint and liquorice taste of Fernet Branca + the ferrous aftertaste typical of Ferrochina).
Absolutely stunning!