Monday, June 9, 2014

bitter end

1 1/2 oz Fernet Branca
3/4 oz Coco Lopez Cream of Coconut
3/4 oz Pierre Ferrand 1840 Cognac
2 dash Bittermens Mole Bitters
1 Egg White

Shake once without ice and once with ice. Strain into a coupe glass.

After dinner at the Barrel House in Beverly, I was able to narrow down my choices on the menu to two egg drinks. From those, I requested the Bitter End from bartender Sean Maher while leaving From Here to Eternity for another visit. The assortment of Fernet Branca, Cognac, coconut, and egg white seemed like the perfect combination of dessert and digestif!
Once prepared, the Bitter End's Fernet creeped through into the drink's nose. A creamy, thick sip displayed the wonders of the egg white and coconut cream. However, most of the coconut flavor though came through on the swallow along with the Fernet Branca herbal notes, and finally, the Cognac appeared on the lingering finish along with an additional dose of Fernet's menthol.

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