Vermouth Flip

RECIPE: Reprinted with permission from The Book of Vermouth by Shaun Byrne and Gilles Lapalus, published by Hardie Grant Books, August 2018.

Photo: Jack Hawkins

November 20, 2018

Skip dessert. Drink this.

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.

Ingredients

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

Preparation

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.