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Haberdasher
Chocolaty bourbon with a freshening herbal blast of Fernet Branca, smoothed by sipping through a Chartreuse cream head. Like meeting the devil hidden beneath...
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.
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
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.
Basically, I want cream chartreuse on everything now.
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.
1st October 2024 at 08:55
Who needs dessert when you can have a Haberdasher?! Glad you enjoyed it Simon.
21st May 2024 at 00:57
Lightly whipped the GC & heavy cream….Outstanding drink! Love every sip!
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!
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!)
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!
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!
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!
Absolutely stunning!
27th September 2022 at 19:20
I’ve been eyeing this cocktail for a Haar & finally got a bottle of Fernet Branca to try it. Delicious. The cream really cuts the intensity.
9th August 2022 at 00:41
My execution of the dry shake and topping of the cream mix was personally disappointing but the flavor was good. We enjoyed an after dinner drink. Ginger seasoned lamb lion chops with mushroom infused beef broth rice.
15th June 2022 at 02:29
Outstanding digestive. Layered perfectly using a barspoon and pouring slowly. Did the drink with a long stir, so no ice was needed in the glass. With the cream/Chartreuse mixture on the top you do not realize the amount of alcohole in the cocktail. Perfect after a New Orleans Creole Salmon dinner.
24th January 2021 at 04:47
Es un cóctel fuerte, no lo recomiendo a personas que están acostumbradas a los cócteles dulces que hacen ahora, pero si te gustan los clásicos fuertes y con ligero sabor a menta herbal, éste es el indicado.
13th November 2020 at 16:26
I like the combo here, except the dairy part, IDK, never liked dairy cocktails. I will try it today without it and maybe adjust the specs a little...has anyone else tried it without the cream? Thank you for this site!
15th November 2020 at 13:04
Yes, it was definitely a boozy doozy :OP I didn't think about making it on the rocks, will try it again. Also, do you have a Patreon? I know I could support our site via the sponsored product links, but as I spend half my time in protectionist Switzerland, often I'm unable to purchase from the sites proposed, or the shipping is outrageous + customs tarifs booo. Thank you!
14th November 2020 at 21:41
Just tried your 60 Bourbon, 30 Dark cacao, 15 Averna and 15 Green Chartreuse version. Certainty is boozy! I think better served on-the-rocks rather than straight-up. Tasty.
29th October 2020 at 20:23
Does seem to separate out again if you give it a minute.
19th April 2020 at 19:46
This cocktail packs a lot of booze and will put you right to bed, but the combination sure is interesting! I had hot chocolate with Chartreuse at mountain resorts before, but the minty taste of Fernet makes this one more like an Alpine After Eight. I should try swapping Fernet with crème de menthe for a cleaner, less bitter mint taste.
26th March 2020 at 00:22
Taste of bourbon is great, unfortunately I am so clumsy that I was unable to layer it so color is closer to white coffee ????
19th April 2020 at 21:10
The trick is to pour the layer down a flat-ended Bonzer-style bar spoon then your layers should be clearly defined. I've just made with 15ml Green Chartreuse and 30ml single cream shaken with ice and then dry shaken for layer and this will relace the above in the morning. Night night!
19th April 2020 at 19:40
Usually have mostly the same problem but after resting for a few minutes the two layers kind of separated, albeit not as cleanly as on the cocktail picture.