To watch Boelte make this drink, with all the different liquors lined up in front of him, is like watching a mad scientist at work. "I've been playing around with cream drinks lately," Boelte said, "classic combinations of cream and spice, like brandy Alexanders"—in which grated nutmeg is a key element. In this case, the sharp herbal finish provided by the Fernet Branca balances the richness of the cream beautifully. According to Boelte, "It's a cream drink for cocktail drinkers." Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg: Nutmeg Cocktails for the Holidays