Italian Irish Coffee

Jerrell Reynolds, Coda di Volpe | Chicago

photo: Lizzie Munro

At Italian restaurant Coda di Volpe, a minty amaro flavors the cream that tops the drink. “Mint pairs well with chocolate,” explains Jerrell Reynolds, plus Fernet Branca Menta “was a way to insert an Italian twist into our seasonal hot cocktail.”

Ingredients

Serving: 1

  • 1 1/2 ounces bourbon, preferably Buffalo Trace
  • 1 1/2 ounces bourbon, preferably Buffalo Trace
  • 1/2 ounce Averna amaro
  • 1/2 ounce Averna amaro
  • 1/2 ounce chocolate liqueur, preferably Godiva
  • 1/2 ounce chocolate liqueur, preferably Godiva
  • 5 ounces coffee
  • 5 ounces coffee
  • 1 ounce Fernet Branca Menta cream (see Editor’s Note}
  • 1 ounce Fernet Branca Menta cream (see Editor’s Note}

Directions
  1. Combine all ingredients, except cream, in a footed Irish Coffee glass.
  2. Stir to integrate.
  3. Top with flavored cream.
Editor's Note

Fernet Branca Menta Cream:
Combine 5 ounces heavy cream with 1 ounce Fernet Branca Menta in a mixing tin. Shake with a blender ball until the mixture has thickened but is still pourable (about 1 minute).

Tagged: Irish Coffee, winter

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