I wish I could personally thank drinks journalist Paul Clarke of the Cocktail Chronicles for introducing me to this sublime concoction. His article on the Fernet Flip marries one of my favorite spirits Fernet Branca and my obsession with Flip into one hell of a corpse reviver.
The chocolaty Carpano Antica vermouth complements the medicinal Fernet Branca and doesn't skimp on flavor. I tried several versions described by Mr. Clarke including the Boston version. Alas, I had no Xocolati Mole Bitters so I stuck with Fee's Whiskey Barrel bitters which as he points out, works just fine. I modified the recipe slightly, adding a 1/2 ounce of heavy cream to make the finish extra smooth. The drink turns out semi-sweet, creamy, and with the familiar Fernet taste coming at the end.
The Fernet Flip
1 1/2 oz of Fernet Branca
1 1/2 oz of Carpano Antica sweet vermouth
1 dash of Simple syrup
1/2 oz heavy cream
Two dashes of Fee's Whiskey Barrel bitters
1 whole medium egg
Combine the ingredients in a shaker,dry shake for a few seconds. Then add ice, shake rigorously, and strain into a chilled wine goblet. Top off with a dusting of fresh nutmeg.
Trust me, Mr. Clarke calls this drink "a keeper" and I couldn't agree more. The Fernet Flip is now my official morning after remedy.
Where to get it: The Violet Hour in Chicago, Eastern Standard in Boston or my home bar.
(photo of Fernet poster courtesy of Ryan Medeiros)