Fernet Trio

Adapted by StarChefs.com
January 2013
Yield: 1 serving


Fernet Branca Ice Cream
150 grams cocoa powder
500 grams 70 percent chocolate
400 grams Fernet Branca
1.5 kilograms milk
750 grams cream
400 grams invert sugar
100 grams cocoa butter
Fernet for All
1½ ounces Russells Reserve 6-year rye whiskey
½ ounce white crème de cacao
¼ ounce Leopold Fernet
1 smacked mint leaf
To Assemble and Serve
1 ounce Jelinek Fernet


For the Fernet Branca Ice Cream:
In a large bowl, combine cocoa powder, chocolate, and Fernet Branca. In a pot, combine milk, cream, sugar, and cocoa butter. Heat over medium to a near simmer and pour over cocoa mixture, whisking to a smooth consistency. Refrigerate overnight. Process in an ice cream machine according to the manufacturer’s instructions.

For the Fernet for All:
In a mixing glass, combine the rye, crème de cacao, and Fernet. Add ice and stir for 10 seconds. Strain into a cocktail glass. Garnish with mint.

To Assemble and Serve:
Spoon a quenelle of Fernet Branca Ice Cream into a small bowl and set on a tray. Next to the ice cream, set the Fernet for All. Pour Jelinek Fernet into a mug and place next to the cocktail.