'fernet' on Serious Eats

Boy Blue

This riff on the classic King Cole cocktail subs in Hochstadter's Rock and Rye for the bourbon and simple syrup and increases the dose of Fernet Branca. Instead of an orange garnish, you'll add a little orange curaçao. More

Edible Pantries

This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma. More

Have You Tried These Other Fernets?

Fernet Branca is an acquired taste: that mentholated scent, the sweet richness. It's oddly bitter and syrupy, reminding some people of mouthwash (though for others, it's a celebrated secret handshake.) As Nate Cavalieri wrote in SF Weekly, this herbal Italian quaff "most often gets compared to Campari and Jägermeister, though by measure of accuracy, it's equally similar to Robitussin or Pennzoil." But Branca's just the most widely available brand of Fernet, and there are other options in this family of amari. We recently hit two other bottles to investigate. More

From Behind the Bar: On Fernet Branca

Every bar has its own culture—a philosophy on how guests should be treated, how the bar itself is set up, how the cocktails are made, how employees interact with each other, and a million other details. As bartenders and other staff come and go, they absorb these details, then spread this culture to other bars in their region and sometimes beyond. An interesting example of this is the rise of Fernet Branca. More

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