San Francisco Nog
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.
- 1 tsp Sugar cube or Brown sugar or Granulated sugar
- 1½ parts Mint fernet
- ¾ part Heavy whipping cream
- ¾ part Simple syrup
- 1 whole Egg yolk
If you’re using a sugar cube, muddle it in a shaker. Add the remaining ingredients and ice, and shake vigorously for a good long time. Strain into a rocks glass, no ice. Grate or sprinkle nutmeg over the foam.
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- San Francisco Nog at Cocktail Virgin