Fernet Branca has long been the unofficial spirit of San Francisco, and we’ve heard that they drink more of the stuff than any other city in the world – hence the name of this fernet nog from Boston’s Deep Ellum. It’s pleasingly sweet and strong, and velvety on the tongue, with nutmeg on the nose and menthol on the exhale.
Nutmeg is a required ingredient in this one, rather than just a garnish; the warm spice scent helps to rein in the bite of the fernet.
The recipe as published on Cocktail Virgin calls for a sugar cube. You can use granulated sugar (our preference, since you’re just breaking down the cube anyway), in addition to the syrup called for in the rest of the recipe.
