A few weeks ago, I made Fernet Boozy Brownies. Missed it? You can check it out here. Now, if you went to the LCBO or your local liquor store and picked up a bottle of Fernet, you may be thinking, “Hmm, okay, now what do I do with this stuff?”. Not to fear, TravelFoodCool with cocktails to the rescue!
First of all, what is Fernet-Branca? Invented in 1845, this intensely bitter Italian digestive is still produced according to the original family recipe that has been handed down from generation to generation. The recipe is comprised of 27 herbs and other ingredients. The exact formula is a trade secret known only to the Fernet-Branca president, Niccolò Branca, who personally measures out the aromatics during the production process. The beverage was originally promoted for its health benefits including as a remedy for “overeating, flatulence, hangovers, gas pains, (and) lifting yourself off the floor when you’ve mixed oysters and bananas.” (not making this stuff up, this is directly from Wikipedia).
As I mentioned in a previous post on Amaros, Fernet-Branca is not for the first time trier. It is, however, an extremely popular drink in Argentina. Like crazy popular. Besides, Halloween is tomorrow, do something that scares you a little, try a cocktail made with Fernet-Branca!
Fernet con Coca: This is probably the most popular cocktail in Argentina (as well as Bolivia and Uruguay).
What you need:
- 1 1/2 oz Fernet-Branca
- 4 oz Coca-Cola
- Ice
What you do:
- In a tall glass add the ice and Fernet-Branca
- Top with Coca-Cola
- Enjoy!
The Toronto: A little shout out to my hometown!
What you need:
- 2 oz rye whisky
- 1/4 oz Fernet Branca
- 1/4 oz simple syrup
- 2 dashes Angostura bitters
What you do:
- Pour all ingredients in a glass over a large ice cube
- Stir to chill
Hanky Panky: (because who doesn’t like a little Hanky Panky?) This was created in early 1900 by Ada “Coley” Coleman (the first bar manager and a female bar manager to boot!) at The Savoy’s American Bar in London for actor Sir Charles Hawtrey. This is one of the old school classic cocktails!
What you need:
- 1 1/2 oz gin
- 1/2 tsp Fernet-Branca (original recipe calls for 2 dashes)
- 1 1/2 oz sweet (red) vermouth
- Orange peel (garnish)
What you do:
- In a cocktail shaker filled with ice, combine gin, Fernet and sweet vermouth
- Shake well to chill
- Strain into a cocktail glass
- Squeeze orange peel on top
Decolletage: (for some reason, I thought this was a good choice to follow the Hanky Panky.) This recipe from Chris Hannah of French 75 Bar in New Orleans was chosen as one of the 101 Best New Cocktails in Gaz Regan’s 2011 Annual Manual for Bartenders.
What you need:
- 1 1/2 ounces reposado tequila
- 1 ounce sweet (red) vermouth
- 1/2 ounce Aperol
- 1/4 ounce Fernet-Branca
- Orange twist (garnish)
What you do:
- Fill a mixing glass with ice, add the reposado, vermouth, Aperol, Fernet-Branca
- Strain into a double old-fashioned glass filled with ice
- Break orange twist over the drink, then add as garnish
Happy Halloween! Cheers!
