chocolate liqueur
Credit: Jeffrey Morgenthaler
1 1/2 oz Tempus Fugit Creme de Menthe Glaciale
1 1/2 oz Tempus Fugit Creme de Cacao
1 tsp Fernet Branca
1/2 oz heavy cream
1/2 oz whole milk
1/2 cup vanilla ice cream
1 cup ice
4 drops saline solution
Blend until smooth, then serve in a chilled collins glass.
That 1 teaspoon of Fernet makes all the difference. Jeffrey Morgenthaler is brilliant. This is an amazing, happy drink. That is all.
Credit: Jeffrey Morgenthaler
1 oz Pierre Ferrand Cognac 1840 Original Formula
1 oz Tempus Fugit Crème de Cacao
1 oz heavy cream
nutmeg
Shake and strain into a chilled coupe glass. Grate fresh nutmeg on top.
Classic, indulgent, sophisticated. Perfect for the holidays.
Credit: Brad Thomas Parsons, Amaro
1 part Branca Menta
1 part Meletti Cioccolato liqueur
Build in a glass over ice.
Just like a fancy Thin Mint.
Credit: Difford’s Guide
1 oz Tempus Fugit Creme de Cacao
1 oz Tempus Fugit Creme de Menthe Glaciale
1 1/2 oz whole milk
1/2 oz heavy cream
Shake and strain into a chilled coupe glass.
I used Simon Difford’s recipe for lightening up this drink from the traditional equal parts creme de menthe, creme de cacao, and heavy cream—above is the equivalent of 1 oz each half and half and whole milk. However, when you upgrade to Tempus Fugit spirits, the old-school grasshopper becomes something much more refined. First you taste pure, fresh mint, creaminess, then sweet chocolate. It’s the cocktail version of a Junior Mint.
