| 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 |
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.
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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