Fernespresso

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Nick & Nora glass
• Ice: Ice
• Garnish: Freshly-grated 99% unsweetened dark chocolate (baker's chocolate)
• ABV: 8%

Ingredients

• Fernet Branca digestive bitter liqueur — 1½ oz (45 ml)
• Espresso coffee (freshly made & hot) — 1½ oz (45 ml)
• Demerara / dark Muscovado sugar syrup (2 sugar to 1 water) — ¼ oz (7.5 ml)
• Bittermens Xocolatl Mole Bitters — 1 dash (4 drops)
• Salt — 1 pinch

How to make it

1. Shake everything with ice.
2. Double strain into a chilled Nick & Nora glass.
3. Garnish with freshly-grated dark chocolate.

A cocktail with Fernet and espresso.

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