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.”
Italian Irish Coffee
Jerrell Reynolds, Coda di Volpe | Chicago
- 1 1/2 ounces bourbon, preferably Buffalo Trace
- 1/2 ounce Averna amaro
- 1/2 ounce chocolate liqueur, preferably Godiva
- 5 ounces coffee
- 1 ounce Fernet Branca Menta cream (see Editor’s Note}
- Combine all ingredients, except cream, in a footed Irish Coffee glass.
- Stir to integrate.
- Top with flavored cream.
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).