Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!

Ooh, really shouldn't have had that second slice of pie. And that last scoop of stuffing? What was I thinking?

Fortunately, as I blogged about earlier, I had the foresight to pack some Fernet Branca to the in-laws on Thanksgiving. While this mint and eucalyptus-laced Italian digestivo can knock an overstuffed stomach back down to size all on its own, it also packs a powerful flavor punch in a handful of cocktails.

Here's one that was put together by my friend Rick at Kaiser Penguin: the Fernet Old Fashioned. By simply substituting the amaro for the more familiar bourbon or rye, this drink bolsters Fernet's already mighty powers as a digestive aid with a touch of aromatic bitters (also good for an upset stomach) and a dab of sugar to make it all a bit more soothing.

There, now—better? Now who's up for a post-Thanksgiving turkey sandwich?

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Time for a Drink: Fernet Old Fashioned

About This Recipe

This recipe appears in: 10 New Year's Eve Cocktails

Ingredients

  • 2 ounces Fernet Branca
  • 1/4 to 1/2 ounce simple syrup (to taste)
  • 2 to 3 dashes Angostura orange bitters

Procedures

  1. 1

    Combine ingredients in an old-fashioned glass and fill with ice. Give a light stir, then let the drink work its medicine.

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