Fernet Flip
A rich, velvety nightcap that applies the colonial flip template to Fernet-Branca, taming its bold herbal bitterness with egg and cream.
- 1½ ozfernet branca
- ½ ozsimple syrup
- 1 wholewhole egg
- ½ ozheavy cream
- Freshly grated nutmeggarnish
- 1Combine Fernet-Branca, simple syrup, egg, and cream in a shaker without ice.
- 2Dry shake vigorously for 15 seconds to emulsify.
- 3Add ice and shake again for 15 seconds until well chilled.
- 4Double strain into a chilled coupe glass.
- 5Garnish with freshly grated nutmeg.
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The flip is one of the oldest cocktail formats in the American tradition, dating to the late 17th century when it was made with beer, rum, and raw egg. Modern flips apply the same principle to spirits: a base liquor or liqueur, sweetener, and whole egg shaken together to create a rich, silky drink. Fernet-Branca's bold herbal and minty complexity, combined with the fat of the egg and cream, produces a nightcap of unusual depth.
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