Fernet and Irish Cream Should Be Together

Apart from ethanol, Irish Cream and Fernet have nothing in common. One of them is sweet and sweet, creamy and will please the tastes of all ages; the other is bitter and herbaceous, with a taste that can be described as “acquired.” But their seemingly conflicting natures are what makes them such wonderful partners. When combined with each other, the most extreme aspects of each are mitigated by those of their counterparts, resulting in an extremely tasty, perfectly balanced, absurdly aromatic dessert drink.

I – to be completely honest – drink one right now and it breaks down too easily. (I’ll be a little tipsy by the time I finish writing this blog, but honestly, I deserve it.) Fernet provides enough botanical character to experience the more sugary qualities of chocolate liqueur, making their combined result almost spectacular. There are probably no good holiday parties this year, because I would surely serve them if I had the opportunity, and a lot of people would be very confused. (He best sneaks up on you.)

To be honest, this is one of the best dessert drinks I have ever tasted. It’s actually just two ingredients – I just added the nutmeg garnish to increase the ingredients to three, but you don’t need that. All you need is Irish cream and fernet. For Irish cream, you can use store bought or make your own . I made mine, and these are the fucking rules. I used the Mexican fernet because I had one, but the more minty Branca might have had that. To make this nearly perfect holiday drink, you’ll need:

  • 1 1/2 oz Bailey’s Irish Cream or Homemade
  • 1 1/2 ounce Fernet, Branca or Vallee
  • Fresh nutmeg if you absolutely need a side dish

Pour Irish Cream and Fernet into an iced cocktail and shake vigorously to cool and thin. Pour into a glass compartment and grate the nutmeg there, if you like. Drink and be happy.

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