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Essential · 5 minutes with chilled ingredients · Serves 1

Fernet Cola Float — Essential

Fernet Cola Float — Essential

Illustrative image generated with AI, not a photo of the cooked dish.

Method

The Fernandito becomes a glass dessert: cream ice cream over fernet and cola, with foam and a change from bitter to creamy.

The Essential version uses store-bought products and a direct method. Documentary formula for a first trial, with no physical tasting; sweetness of the cola and chosen products determines the final adjustment.

Special equipment: Jigger, ice and chilled glassware

Ingredients

Mix and service

Method

Mix and service

  1. Chill a wide glass of at least 350 ml. Weigh 40 g store-bought ice cream or use a measured scoop; keep it in the freezer until the last moment.
  2. Pour 35 ml fernet over two medium cubes in the chilled glass. Add 110 ml cola slowly, leaving at least one-third of the glass empty. Add ice cream immediately before serving: foam may rise at once. Do not stir. Nominal liquid sum is 145 ml; serving ice dilutes it later and is not included in initial volume.

The serve

Serve immediately in a chilled wide glass with two medium ice cubes and ice cream floating on the drink; provide a long spoon. The first spoonful combines ice cream and foam; then sip the fernet and cola as cream blends in. Add no garnish: brown and white contrast and foam are the presentation.

Key points

Notes

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