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.
- 1 1⁄2 oz. chilled espresso
- 3⁄4 oz. Caffé Borghetti espresso liqueur
- 1⁄2 oz. Fernet-Branca
- 1⁄4 oz. simple syrup
- 3 espresso beans, for garnish
- 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.