Chocolaty bourbon with a freshening herbal blast of Fernet Branca, smoothed by sipping through a Chartreuse cream head. Like meeting the devil hidden beneath...
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!
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.