This drink won't convert anyone who hates either Fernet Branca or Campari, but if you love either or both, you should try this.
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An easy going cocktail with an herbal effervescence that'll take you somewhere warmer...
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.
Pineapple and Fernet Branca in an Old Fashioned? Thought that might get your attention.
This Campari-based drink from Toby Maloney of The Violet Hour in Chicago is a super-bitter cocktail designed to wake up your taste buds after a big meal.
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.
The origins of the Fanciulli cocktail are somewhat dim, but the flavor certainly isn't. It's a Manhattan with a bitter menthol backbone.
This drink tastes like a boozy grapefruit soda, with a nice combination of bitter and sweet flavors.
Fernet Branca is an acquired taste, but has become a favored shot of bartenders on both coasts. This drink is very sippable, but has been known to be poured in to a few shot glasses and enjoyed more vigorously as well. Either way, cheers!
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...