Vermouth Flip - Imbibe Magazine Subscribe + Save

Vermouth Flip

vermouth flip

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.


  • 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.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend