Fernet-Chartreuse Chocolate Cocktail ("The Ciampino")

Spike your hot chocolate like they do at The NoMad Bar
42 Ratings
100% would make again
Spike Your Hot Chocolate like They Do at The NoMad Bar
Photo: The NoMad Bar

Leo Robitschek may be the bar director at the official best bar in the world (that's NYC's The NoMad Bar), but he's not afraid to have some fun at the helm. This cocktail is a play on another of his hot chocolate cocktails, the Charles de Gaulle, but since this one uses the Italian amaro Fernet-Branca, Robitschek decided to name it after Rome's airport as a nod to Paris's CDG.

You can let it sit for a day or two to allow the vanilla to steep for extra flavor, but it's perfectly fine to drink day of. The base makes three and a half quarts, so you'll definitely have enough to please a crowd—or enough for you to have a cup with every meal.

The Ciampino

Recipe adapted from Leo Robitschek, The NoMad Bar, New York, NY

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: 5 minutes, plus cooling time

Total Time: 10 minutes, plus cooling time


For the Salted Hot Chocolate Base:

2 quarts cream

8 ounces water

⅔ cup sugar

1 cup 55 percent chocolate

1¼ cups 72 percent chocolate

4 vanilla beans

¾ teaspoon salt

For the Angostura Cream:

2 ounces whipping cream

½ ounce simple syrup

½ ounce Angostura

For the Cocktail:

5 ounces salted hot chocolate base

¾ ounces Fernet-Branca

½ ounce green Chartreuse

Angostura cream, for garnish



1. Make the salted hot chocolate base: In a medium pot, combine the cream and water. Place over low heat, stirring frequently to make sure the cream doesn't boil or burn.

2. Pour the liquid over the remaining base ingredients. Mix well and chill completely.

3. Make the whipped cream: In a medium bowl, combine all the cream ingredients and whip to a loose consistency.

4. Make the cocktail: Heat the hot chocolate base and mix with the Fernet-Branca and green Chartreuse. Top with whipped cream and serve.

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