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?
- 2 ounces Fernet Branca
- 1/4 to 1/2 ounce simple syrup (to taste)
- 2 to 3 dashes Angostura orange bitters
Combine ingredients in an old-fashioned glass and fill with ice. Give a light stir, then let the drink work its medicine.