Fernet Branca (70cl , 39%)
An Italian digestivo, Fernet-Branca is was created in 1845. It’s made from 27 different herbs and aged in oak for a year. The ingredients include aloes, gentian, rhubarb, cinchona bark and zedoary – all herbs from India and Indonesia.
Fernet-Branca is an iconic Italian amaro (bitter herbal liqueur) created in Milan in 1845. It is known for its intense, complex, and medicinal flavor profile, derived from a closely guarded secret recipe of 27 herbs, roots, and spices sourced from across the globe.
Key Characteristics
- Type: Fernet is a specific, more bitter and less sweet, subcategory of amaro, typically featuring a strong mint component.
- Ingredients: While the full list is secret, known ingredients include saffron, myrrh, chamomile, cardamom, aloe, gentian, and Chinese rhubarb. These botanicals are steeped in a grape-based spirit and aged for at least a year in oak barrels.
- Flavor Profile: The taste is bold and intensely bitter, with notes of peppermint, licorice root, saffron, and earthy depth. This strong flavor has earned it a cult following and the nickname “the bartender’s handshake”.
- Alcohol Content: It has a robust alcohol content, typically around 39% ABV (alcohol by volume).
Consumption and Culture
Fernet-Branca was originally marketed as a herbal remedy for various ailments, including cholera and hangovers, and its bitterness helps stimulate digestive fluids. Today, it is primarily enjoyed in several ways:
- Digestif: It is commonly served neat at room temperature or chilled as an after-dinner drink (digestif) to aid digestion after a heavy meal.
- Cocktails: It is a versatile cocktail ingredient. A famous example is the classic Hanky Panky, which balances Fernet-Branca with gin and sweet vermouth. It is also mixed with coffee or espresso.
- With Cola: In Argentina, Fernet-Branca is immensely popular and is commonly mixed with cola in a drink known as “Fernet con Coca”.
| Weight | 2,2 kg |
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