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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!