Matterhorn Recipe

Cocktail

1. 1

   Chill glass

   Place a coupe or Nick & Nora glass in the freezer for several minutes or fill it with ice water while you prepare the cocktail to ensure the served drink is cold.

2. 2

   Combine ingredients

   In a mixing glass add 3 large ice cubes, then pour in 1.5 oz Rittenhouse Rye, 0.5 oz aged rum, 0.25 oz Fernet‑Branca, 0.25 oz Braulio, 0.5 oz espresso liqueur, 0.5 oz white crème de cacao, and 0.25 oz simple syrup. If you prefer a slightly more pronounced coffee note, add 0.25 oz cooled espresso/strong coffee in place of that portion of simple syrup or liqueur—adjust to taste.

3. 3

   Stir until well chilled

   Stir the mixture briskly with a bar spoon for 20–30 seconds (about 15–25 full turns) until the outside of the mixing glass is frosty and the liquid is properly diluted and cold. Stirring preserves clarity and integrates the viscous liqueurs.

4. 4

   Strain and serve

   Discard the ice or water from the chilled coupe/Nick & Nora. Double‑strain the cocktail through the mixing glass strainer (and a fine mesh if available) into the chilled glass to remove any small chips of ice and ensure a smooth texture.

5. 5

   Garnish and finish

   Express the oils of an orange twist (or lemon peel) over the drink by holding the peel skin side down and quickly bending it over the surface, then rub the rim and drop it into the glass. Optionally, grate a very light dusting of high‑quality cacao or a few espresso beans on top for aroma.

6. 6

   Serve

   Present immediately. The drink is rich, bittersweet, and layered — sip slowly to enjoy the interplay of rye spice, alpine amaro, herbal Fernet, chocolate, and coffee.