Earlier this year, I had a chance to visit Mendoza, Argentina. Its a great place, full of some of the best food, drink, and people in the world. Argentines love Fernet and Coke. And so today, we do an ode to their national drink.

One of the "interesting" things about Mendoza is the Zonda winds that flow down from the Andes—dry, dusty, warm. You're in a haze and if you've had a few Fernanditos, its a double haze. One typically builds the Fernandito, layering Fernet Branca (the famous Italian amaro) and coke. As the Fernandito builds in the glass, it develops an espooma from the interaction of ingredients and the methods of eager, thirsty Argentines.

This weeks cocktail honors a great culture and one of its finest scientists. Its a simple drink for warm hearts and laughter. Here, we make a refined version worthy of the scientist - Fernandito with Dark Chocolate Zonda. Kudos if you've experienced the Zondas. Here's to you Leti, welcome to the Mountain Mama. Time to tip one.  #cocktails 🍸 🍹 

First, Fernandito. Combine the Fernet, Coke, and Citric Acid in a mixing glass and mix well. Don't worry about the fizz, we'll get it back. In another mixing glass, add the Coconut Milk, which should be at room temperature or even slightly warmer. Now, add the drink to the milk, NOT the other way around. Allow to stand for around 40 minutes then chill in the refridgerator. Filter the mixture through double coffee filters (I know you snobs have a Chemex). After filtering, let it rest in the fridge until super cold.

For the Zonda, combine the milk, cream, chocolate, sugar, and pinch of kosher salt. Heat this until well mixed and chocolate dissolved in a double boiler. Here, I used a sous vide. If you have one, you don't have to worry as much about scorching the chocolate. Once melted and combined, remove from the heat and let cool to warm temperature. Then, add 10 mL of Fernet Branca. Transfer the mixture to your cream whipper and charge with two nitrogen cartridges, shaking well after each. Set the whipper in the fridge overnight.

The ratio here is slight above the norm for Fernet, but we need that bit of extra Fernet Branca to reintroduce the fizz. When ready, fill a well chilled Copita or Sling style glass with the Fernandito. Leave just a bit of room for a quick spritz of club soda, which will bring the balance back to around 30% Fernet. Now, garnish with the mint and layer the dark chocolate espooma (the Zonda) on the top of the drink.

Enjoy, and if you see Leti, ask her about tree rings.

#fernet #coke #chocolate