Haberdasher

Chill a cocktail coupe in preparation for serving.

Prepare a garnish by dusting cocoa powder and selecting a fresh mint leaf.

Stir the bourbon whiskey, Tempus Fugit Brown Crème de Cacao à la Vanille, and Fernet Branca liqueur with ice until well combined.

Strain this mixture into the pre-chilled coupe glass.

Shake the Green Chartreuse and whipping cream with ice in a shaker, then strain back into the shaker.

Dry shake (without ice) the Chartreuse and cream mixture to achieve a smooth emulsion.

Carefully layer the emulsified Chartreuse cream over the surface of the cocktail by straining it gently.

Finish by dusting the cocktail with cocoa powder and floating a mint leaf in the center.