Haberdasher

Difford's Guide
Discerning Drinkers (133 ratings)

Serve in

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

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of cocoa powder and mint leaf.
  3. STIR first 3 ingredients with ice.
  4. STRAIN into chilled glass.
  5. SHAKE Chartreuse and cream with ice and strain back into shaker.
  6. DRY SHAKE (without ice) to emulsify.
  7. LAYER by carefully straining Chartreuse cream over surface of cocktail.
  8. 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:


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.

History:

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

Nutrition:

331 calories

Alcohol content:

  • 1.9 standard drinks
  • 21.15% alc./vol. (42.3° proof)
  • 27 grams of pure alcohol
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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