In this vermouth flip, chocolate-infused Carpano Antica complements the herbal bitterness of Fernet, while an egg lends a rich and velvety texture—a perfect stand-in for dessert.
1¾ oz. Cacao Nib Carpano Antica vermouth
¼ oz. Fernet-Branca
¼ oz. maple syrup
1 whole egg (pasteurized if you like)
Tools: shaker, strainer, fine strainer
Glass: wine or scotch
Garnish: fresh nutmeg
Combine all the ingredients in a shaker and add ice. Shake vigorously for 10 seconds, then double-strain into a chilled glass and top with freshly grated nutmeg.
Cacao Nib Antica: Combine one 750 ml. bottle of Carpano Antica with 50 grams of cacao nibs (about a ¼ cup) in a sealable bag (vacuum sealed is ideal) or airtight container. Allow to steep for 3 days, then strain and rebottle for use. Keep in the refrigerator for up to 2 weeks.
Recipe reprinted with permission from The Book of Vermouth by Shaun Byrne and Gilles Lapalus, published by Hardie Grant Books, August 2018.
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