Haberdasher
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Dust with cocoa & garnish with a mint leaf
- ABV: 19%
Ingredients
- Bourbon whiskey — 1½ oz (45 ml)
- De Kuyper Brown Crème de Cacao — 1 oz (30 ml)
- Fernet liqueur — ¼ oz (7.5 ml)
- Green Chartreuse liqueur — ½ oz (15 ml)
- Single cream / half-and-half — 1 oz (30 ml)
How to make it
- STIR first 3 ingredients with ice and strain into chilled glass.
- SHAKE Chartreuse and cream with ice and strain back into shaker.
- DRY SHAKE (without ice) and LAYER by carefully pouring over surface of drink.
A cocktail with bourbon and cream.
Updated
Same Base
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Same Method
Same Glass
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