If you like a Black Forest gâteau, you’ll love this sweet and bitter cocktail.
This recipe is courtesy of Pam Wiznitzer at Seamstress, New York.
Fill a highball glass with ice. Pour the Averna into the glass. Top with soda, leaving about 1 ½ inches of space from the top of the glass. Add 1 scoop of chocolate gelato, then pour more soda over the top to activate the float.