Ingredients
- 45 mlBourbon whiskey
- 30 mlDark crème de cacao
- 7.5 mlFernet liqueur
- 15 mlChartreuse Green
- 30 mlWhipping cream
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of cocoa powder and mint leaf.
- 3STIR first 3 ingredients with ice.
- 4STRAIN into chilled glass.
- 5SHAKE Chartreuse and cream with ice and strain back into shaker.
- 6DRY SHAKE (without ice) to emulsify.
- 7LAYER by carefully straining Chartreuse cream over surface of cocktail.
- 8Dust with cacao powder, then float mint leaf in the centre of the cocktail.
Styles
After dinner/digestifBittersweet (e.g. Negroni)Layered
