The Trophy Wall

by0| PUBLISHED Nov 11, 2010 10:00 AM
The Trophy Wall
The sharp herbal finish provided by Fernet Branca balances the richness of this cream drink. Anna Stockwell

To watch Boelte make this drink, with all the different liquors lined up in front of him, is like watching a mad scientist at work. "I've been playing around with cream drinks lately," Boelte said, "classic combinations of cream and spice, like brandy Alexanders"—in which grated nutmeg is a key element. In this case, the sharp herbal finish provided by the Fernet Branca balances the richness of the cream beautifully. According to Boelte, "It's a cream drink for cocktail drinkers." Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg: Nutmeg Cocktails for the Holidays

Yield: makes 1 Cocktail


  • 1 <sup>1</sup>⁄<sub>2</sub> oz. pisco
  • <sup>3</sup>⁄<sub>4</sub> oz. Cherry Heering Liqueur
  • <sup>3</sup>⁄<sub>4</sub> oz. Creme De Cacao
  • <sup>1</sup>⁄<sub>4</sub> oz. Fernet Branca
  • <sup>3</sup>⁄<sub>4</sub> oz. heavy cream
  • Grated nutmeg


  • Shake and strain into cocktail glass; top with grated nutmeg