Boleo Chicago's Fernet Flip
The beloved bite of fernet is softened a bit with the richness of heavy cream, honey syrup and a whole egg in this flip from Chicago's Boleo. They say it's a perfect nightcap; we say it might be the breakfast of champions.
- 2 ounces Fernet Dogma
- 3⁄4 ounce Honey Syrup
- 1⁄2 ounce Pierre Ferrand Dry Curacao
- 1⁄4 ounce Angostura Bitters
- 3⁄4 ounce heavy cream
- 1 whole egg
Combine all drink ingredients in a shaker without ice and dry-shake. Then add half a cup of ice, and wet-shake until combined. Double strain, and serve up in a coupe glass. Garnish with grated nutmeg and orange peel.