fernet alexander

1 oz Fernet Branca
1 oz Crème de Cacao
1 oz Cream

Shake with ice and strain into a cocktail glass. Garnish with grated nutmeg.
Recently, I had been neglecting my goal of finishing the Anvil's 100 drink list by the end of 2009, so I picked one to cross off. For the Alexander, the list's description was "spirit, crème de cacao, cream" and in thinking about possible spirits such as brandy or the classic gin, the concept of a Fernet Branca one popped into my head. What better to drink after a big meal than something that combined the dessert or nightcap role of an Alexander with the digestif properties of Fernet Branca! Part of the concept stemmed from a simple Fernet drink that Andrea's boss taught us which solidified the flavor pairing of the amaro with cacao liqueur:

Hansen Special Cocktail
• 4/5 Crème de Cacao (1 oz)
• 1/5 Fernet Branaca (1/4 oz)
Stir with ice and strain into a cordial (or cocktail) glass.

The nose of this drink was full of nutmeg's spice and Fernet's menthol. While the nose prepared the mind for the solid dose of Fernet ahead, its flavor was rather muted by the equal part of cream. The chocolate notes from the liqueur co-mingled in the early part of the sip with the richness from the dairy, and this was followed by the menthol notes of the Fernet on the swallow.