Get Giuseppe
Thomas J. Story
This Thai-tea cocktail is a brilliant play on Portland’s punk rock obsession with Fernet, and a beautiful nod to the iconic Spanish coffees made at Huber’s, a local institution that has been making spiked coffee drinks since 1879. We love a warm drink in this part of the world, and this riff is no exception.
This recipe, and others like it, can be found in the article “This Might Be the Best New Thai Restaurant in the Country. And We’ve Got Their Recipes.”
How to Make It
1
Make the Hot Thai Tea: Bring loose tea and water to a boil. Remove from heat and steep for 15 minutes. Strain through a fine mesh strainer, then again through a strainer lined with a coffee filter. Let cool to room temperature and then add 1 cup cold 1:1 simple syrup.
2
Make the Fernet Cream: Combine all cream ingredients in a squeeze bottle and shake vigorously just until the cream starts to thicken.
3
Make the cocktail: Reheat the tea, pour the hot Thai tea into a glass, add gin, then top with Fernet Cream.
Ingredients
FOR THE HOT THAI TEA
3 ½ oz Number One Brand Thai tea
4 cups water
1 cup plus one tbsp 1:1 simple syrup, divided. Either purchase syrup or make by heating 1 cup + 1 tbsp white sugar and 1 cup + 1 tbsp water until sugar is dissolved.
FOR THE FERNET CREAM
1 cup heavy whipping cream
½ oz Fernet Branca
1 oz simple syrup, either purchased or made using recipe above
FOR THE COCKTAIL
1 ½ oz Hendrick’s gin
3 oz hot Thai tea (ingredients top; recipe top right)
Fernet Cream (ingredients above; recipe to the right)
Directions
1
Make the Hot Thai Tea: Bring loose tea and water to a boil. Remove from heat and steep for 15 minutes. Strain through a fine mesh strainer, then again through a strainer lined with a coffee filter. Let cool to room temperature and then add 1 cup cold 1:1 simple syrup.
2
Make the Fernet Cream: Combine all cream ingredients in a squeeze bottle and shake vigorously just until the cream starts to thicken.
3
Make the cocktail: Reheat the tea, pour the hot Thai tea into a glass, add gin, then top with Fernet Cream.
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