Dot Dot Dot’s No Last Call is the Coffee Cocktail, Refined

“And now for the cocktail no one is going to order.”

Mixologist Stefan Huebner’s ominous prediction may be a little extreme, but the man who built this house has got a point: Dot Dot Dot’s No Last Call is a tad daunting on paper. At its heart, this drink is coffee with a Jim Beam nip. It’s the rest of the ingredients that are poised to frighten: The herby Fernet-Branca and the earthy Central Coffee Co. cold brew concentrate seem a two-headed bitterness beast, and then, of course, there’s the whole egg to think about. 

That’s the perception. In reality, this drink is a brilliant dessert cocktail that deserves to be ordered by everyone. That much becomes clear the second it arrives at your table, covered in Fernet whipped cream. The topping isn’t just for presentation, though—this mixture of heavy cream, Fernet-Branca, sugar, and lactose ties the beverage together with the velvety mouthfeel of a Greek-style frappe. All frothy richness and earthy complexity, it’s breakfast in a rocks glass, best served cold—and at 1:30 a.m. 

Ingredients

1 whole egg
1 oz lemon juice
1 ½ Jim Beam Rye Whiksey
1 oz Central Coffee Cold Brew Concentrate
½ oz Fernet-Branca
Fernet Branca-infused whipped cream to top

Method

Combine egg, lemon juice, whiskey, cold brew, and Fernet-Branca in cocktail shaker
Shake
Pour into rocks glass over ice
Garnish with Fernet whipped cream