Clive’s ‘Fernet Flip’ Cocktail

Now that the excitement of the holiday season is behind us, we’ve had our Big Two Days of Snow and everyone has misplaced at least one umbrella, the reality of winter in the Pacific Northwest is really starting to set in.

We’ve all heard the patronizing chuckles from Easterners when we complain about our dreary weather: “You’ve obviously never been to North Bay in February, have you?” with a laugh, or “you don’t know winter until you’ve done a season in St. John’s!”  Well, we have our own version of winter out here, and it ain’t so hunky dory either. Day after day of cumulonimbus clouds (I swear I didn’t see the sun for fifteen days straight once), a near constant ‘drizzle’, high air pressure, brown palm trees. Sometimes, there’s even frost on the pansy blossoms, threatening their well-being! And GORE-TEX has actually become an acceptable fashion fabric; we have no other choice.

Pacific Northwesters are annually forced to adapt to this environment, and will typically turn to one (or more) of the following strategies to lift our spirits:

-Plan a tropical getaway

-Buy another pair of Hunter Boots (there’s no point buying anything else)

-Go to Hot Yoga and imagine it’s Miami


The following recipe comes from internationally acclaimed Executive Barkeep Shawn Soole of Clive’s Classic Lounge, located inside the Chateau Victoria Hotel. Called the Fernet Flip, this drink will not only beat away those winter blues, it’ll boost your protein for the day too (one whole free range egg––you won’t even need breakfast).

Fernet Branca is an amaro spirit from Italy, with a distinctly bitter taste that matches the season’s mood to a tee. Combined with homemade kola syrup, a fresh-cracked egg, some ice, and a sprinkle of nutmeg, the flavours come together wonderfully in this balanced and inventive cocktail. Cheer up, things are about to get better.

Clive’s Fernet Flip





Fernet Flip


2 oz Fernet Branca

2/3 oz Clive’s Kola syrup

1 whole egg


Hard shake & double strain into an ornate flip glass and garnish with powdered nutmeg.


Kola Syrup (3 different sources)


Rose’s Kola Tonic – Pepper’s Market, Cadboro Bay


Cola Syrup

Simmer a bottle of coca cola with 200grams of sugar. Reduce, cool and use.



4 Zest Oranges

4 Zest Limes

2 Zest Lemon

1 Teaspoon Powered Cinnamon

1 Teaspoon

Powered Nutmeg

4 Points Star Anise

1 Teaspoon Lavender Flowers

2 Teaspoons Powered Kola Nut

1 Teaspoon Ground Ginger

½ Vanilla Bean (seeds removed)

1 L Water

½ Teaspoon Citric Acid


Put on induction burner on MED-LO heat for 25-30 minutes. Take off heat and strain, return to same heat & add 1 KG of Turbinado Sugar. Dissolve (about 15 minutes) & bottle.


Clive’s Classic Lounge

740 Burdett Avenue (in Chateau Victoria Hotel)

(250) 361-5684








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