This heady blend of Fernet, creme de cacao, and Sightglass coffee is dusted with a little edible gold. "It's really hard to find something rich enough to flavor heavy cream," LoGrasso explains. The answer: two pistachio pastes from Pacific Gourmet that, when combined, brought out the appealing side of Fernet.
Rich Coffee, top shot
"The chef, being a chef, obviously likes Fernet, so it seemed only right to name it for him!" LoGrasso says. "A lot of people are nervous about Fernet, but with the coffee and creme de cacao, it just makes your coffee more complex."
Carthusian Hot Cocoa
This tropical-inspired hot cocoa draws from the flavors of a Chartreuse swizzle. "It kind of came to me, that Chartreuse and chocolate would be a nice combination," LoGrasso says. He starts by making a chocolate ganache, then whips in cream, green Chartreuse, creme de menthe, and hot water. The boozy, rich drink is topped with melty, delicate pineapple marshmallows.
For his "super classic" rendition of this holiday cocktail, LoGrasso blends a daily rotation of Germain-Robin brandy and Rittenhouse rye, sugar, cream, and a raw egg into a frothy mix, and tops it with freshly grated nutmeg.
Smith and Cross rum, fresh pomegranate juice, ginger syrup, and lime juice come together to form this winter tiki cocktail. "Smith and Cross is pretty funky, but pomegranate and ginger are pretty big flavors." A fresh grating of cinnamon adds aroma on top.
For this "super squashy whiskey sour," LoGrasso runs a butternut squash through a Champion Juice Extractor to yield an autumnal cocktail base. The juice is combined with Buffalo Trace bourbon and honey, then topped with egg white foam and freshly grated nutmeg.