Fernet-Branca — Is it 5 o'clock yet?

David Lebovitz’s newest book, Drinking French, has become a lifeline for us during the period for which traveling to Paris is not on the agenda quite yet. We’ve tried some really well-balanced cocktails and ingredients (Suze anyone?) which helps pass the time until we are better able to travel.

This non-dairy-based riff on a martini definitely reflects its French roots: vodka is the base (a nice French vodka like Grey Goose is formidable) and a homemade Crème de Cacao (See Drinking French p 156) with a touch of Fernet-Branca makes this a smooth, slightly spicy delicious cocktail.

Chocolate Martini

from Drinking French by David Lebovitz

Ingredients

1 oz. Crème de Cacao
1 oz.. vodka
1/2 oz. Fernet-Vallet or Fernet-Branca (I used Fernet-Branca)
Skewered fresh raspberries or a skewered strawberry (garnish)

Add the crème de cacao, vodka, ad Fernet to a cocktail shaker. Fill with ice and shake until well-chilled. Strain into a coupe glass. Garnish.