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Secret Recipe: Fifth Floor's Mizers Demise

Courtesy of Fifth Floor

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Fifth Floor bar manager Brian Means wants to stop the world and melt with you. Named after the old school Claymation cartoon character, the Freeze Mizer from “Rudolph the Red Nosed Reindeer” (who melted anytime he touched something hot), the “Mizers Demise” is a boozy hot chocolate cocktail that he created in collaboration with pastry chef, Francis Ang. Go ahead, warm up to it.

Mizers Demise

Serves 4

1 ounce heavy cream

8 ounces milk

1 ounce sugar

1/2 teaspoon salt

1 1/2 ounces 64% dark chocolate

1 1/2 ounces 35% milk chocolate

1/4 ounce cocoa powder

3 ounces Fernet Branca

1 ounce crème de menthe

1. In a small pot, heat the cream, milk, sugar, and salt over medium heat.

2. Put both chocolates and cocoa powder in a mixing bowl, and pour the hot mixture over them.

3. Use a whisk to combine ingredients.

4. Add in crème de menthe and Fernet Branca as desired.

5. Stir together to combine, or steam with an espresso machine.

6. Top off with marshmallow and whipped cream.