Patrick Poelvoorde offers an eye-opening coffee cocktail featuring Fernet-Branca—an amaro with a hearty alcohol kick that can stand up to other strong flavors like espresso and dark chocolate—at San Francisco's Park Tavern. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Amari.
Combine chilled espresso, Caffé Borghetti espresso liqueur, Fernet-Branca, and simple syrup in a cocktail shaker filled with ice. Shake and strain into a chilled rocks glass. Garnish with espresso beans.