Vermouth Flip

Name: Vermouth Flip
Ingredients: 1 ¾ oz. Cacao Nib Carpano Antica vermouth; ¼ oz. Fernet-Branca; ¼ oz. maple syrup; 1 whole egg (pasteurized if you like)

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Ingredients

1¾ oz. Cacao Nib Carpano Antica vermouth
¼ oz. Fernet-Branca
¼ oz. maple syrup
1 wholeegg (pasteurized if you like)

Preparation

1.
Combine all the ingredients in a shaker and add ice. Shake vigorously for 10 seconds, then double-strain into a chilled glass and top with freshly grated nutmeg.
2.
Cacao Nib Antica: Combine one 750 ml. bottle of Carpano Antica with 50 grams of cacao nibs (about a ¼ cup) in a sealable bag (vacuum sealed is ideal) or airtight container. Allow to steep for 3 days, then strain and rebottle for use. Keep in the refrigerator for up to 2 weeks.