Fernet-Branca is a type of bitter, aromatic Italian liqueur. It was created in Milan in 1845 by Bernardino Branca and is made from a secret recipe that includes over 27 different herbs and spices, such as myrrh, chamomile, cardamom, aloe, saffron, and rhubarb.
Fernet-Branca is known for its distinctively bitter taste and strong, complex flavor profile. It is often consumed as a digestive after a meal or as a cocktail ingredient, and is particularly popular in Argentina, where it is often mixed with Coca-Cola to make a popular drink called “Fernet con Cola”.
Fernet-Branca is also sometimes used for its supposed medicinal properties, such as aiding digestion, settling upset stomachs, and even curing hangovers. While there is no scientific evidence to support these claims, Fernet-Branca remains a popular and beloved drink in many parts of the world.
About Fernet-Branca Liqueur
Origin: Fernet-Branca is an Italian bitter liqueur that was first produced in Milan in 1845 by Bernardino Branca. The brand is now owned by Fratelli Branca Distillerie, which is still based in Milan.
Ingredients: The recipe for Fernet-Branca is a closely guarded secret, but it is known to contain over 27 different herbs and spices. Some of the ingredients that are commonly believed to be used in the recipe include myrrh, chamomile, cardamom, aloe, saffron, rhubarb, and gentian root. It is also believed to contain a small amount of caramel coloring.
Flavor: Fernet-Branca has a very distinct, bitter flavor with strong notes of herbal and medicinal flavors. It is often described as having a “complex” flavor profile, with a range of different flavors and aromas that can be difficult to pinpoint. Some of the most commonly cited flavors include mint, anise, and eucalyptus.
Proof: Fernet-Branca has a proof (alcohol content) of 80, which is equivalent to 40% alcohol by volume (ABV).
Usage: Fernet-Branca is typically consumed as an after-dinner digestif, either neat or on the rocks. It is also often used as an ingredient in cocktails, particularly in Argentina, where it is popularly mixed with Coca-Cola to make a drink called “Fernet con Cola”. In other parts of the world, it is often used as a substitute for other bitter liqueurs like Campari or Aperol in cocktails.
Production: The exact process for producing Fernet-Branca is a closely guarded secret, but it is known to involve a long maceration process where the herbs and spices are steeped in alcohol for an extended period of time. After this process, the liquid is distilled and aged in oak barrels for a minimum of one year. It is then bottled and labeled by hand.
Manufacturer: Fratelli Branca Distillerie is the manufacturer of Fernet-Branca, and is still based in Milan, Italy. The company is now run by the fifth generation of the Branca family, and also produces a range of other spirits and liqueurs, including Branca Menta, Carpano Antica Formula Vermouth, and Punt e Mes.
Due to its strong and complex flavor profile, Fernet-Branca can be a bit challenging to pair with food. However, there are some food pairings that work well with the liqueur. Here are a few ideas:
- Dark chocolate: Fernet-Branca’s bitter notes can be complemented by the sweetness of dark chocolate.
- Strong cheeses: Pairing Fernet-Branca with strong cheeses like blue cheese or aged cheddar can help balance out the bitterness of the liqueur.
- Grilled or roasted meats: Fernet-Branca’s herbal notes can work well with the flavors of grilled or roasted meats, particularly beef or lamb.
- Citrus fruits: The citrus notes in Fernet-Branca can be enhanced by pairing it with dishes that feature citrus fruits like oranges, lemons, or grapefruits.
- Spicy dishes: The bitterness of Fernet-Branca can help cut through the heat of spicy dishes, making it a good pairing for foods like curry or chili.
It’s worth noting that Fernet-Branca is often consumed on its own as a digestif, rather than being paired with food. However, if you’re looking to experiment with food pairings, these ideas can be a good starting point.
Fernet-Branca is typically consumed as an after-dinner digestif, either neat or on the rocks. It is often served in a small shot glass or a tumbler glass with a few cubes of ice. Some people also enjoy drinking Fernet-Branca with a twist of lemon or orange peel to help enhance the citrus notes in the liqueur.
In addition to being consumed straight, Fernet-Branca is also often used as an ingredient in cocktails. It can add a complex and bitter flavor profile to cocktails, and is particularly popular in Argentina where it is often mixed with Coca-Cola to make a drink called “Fernet con Cola”. Other popular cocktails that feature Fernet-Branca include the Toronto, Hanky Panky, and Industry Sour.
While Fernet-Branca is often consumed neat or on the rocks as a digestif, it can also be used as a versatile ingredient in cocktails. Here are a few ideas for mixing Fernet-Branca with other ingredients:
- Citrus juices: Fernet-Branca’s herbal notes can be complemented by the bright, acidic flavors of citrus juices like lemon or orange.
- Sweet vermouth: Mixing Fernet-Branca with sweet vermouth can create a complex and well-balanced cocktail.
- Ginger beer: The spicy, effervescent qualities of ginger beer can complement the bitterness of Fernet-Branca.
- Coffee: Fernet-Branca can add a bitter, herbal twist to coffee-based cocktails like an espresso martini.
- Dark spirits: Fernet-Branca can be mixed with dark spirits like bourbon or rum to add depth and complexity to a cocktail.
It’s worth noting that Fernet-Branca has a strong, distinctive flavor, so it’s often used sparingly in cocktails. Just a small amount can add a lot of complexity and depth to a drink.
Fernet-Branca Liqueur Cocktail Recipes
5 Classic Cocktail Recipes
Here are five classic cocktail recipes that feature Fernet-Branca Liqueur:
- Toronto
- 2 oz rye whiskey
- 1/4 oz Fernet-Branca Liqueur
- 1/4 oz simple syrup
- 2 dashes Angostura bitters
- Orange peel for garnish
Instructions:
- Combine the rye whiskey, Fernet-Branca Liqueur, simple syrup, and bitters in a mixing glass with ice.
- Stir well until chilled and strain into a rocks glass filled with ice.
- Garnish with an orange peel and serve.
- Hanky Panky
- 1 1/2 oz gin
- 1 1/2 oz sweet vermouth
- 1/4 oz Fernet-Branca Liqueur
- Orange peel for garnish
Instructions:
- Combine the gin, sweet vermouth, and Fernet-Branca Liqueur in a mixing glass with ice.
- Stir well until chilled and strain into a chilled cocktail glass.
- Garnish with an orange peel and serve.
- Industry Sour
- 1 1/2 oz bourbon
- 3/4 oz lemon juice
- 3/4 oz simple syrup
- 1/2 oz Fernet-Branca Liqueur
- Egg white
- Lemon twist for garnish
Instructions:
- Combine the bourbon, lemon juice, simple syrup, and Fernet-Branca Liqueur in a shaker without ice.
- Add the egg white and dry shake for 10-15 seconds.
- Add ice to the shaker and shake again until well-chilled.
- Strain into a chilled cocktail glass and garnish with a lemon twist.
- Fanciulli
- 2 oz bourbon
- 1 oz sweet vermouth
- 1/4 oz Fernet-Branca Liqueur
- Orange twist for garnish
Instructions:
- Combine the bourbon, sweet vermouth, and Fernet-Branca Liqueur in a mixing glass with ice.
- Stir well until chilled and strain into a rocks glass filled with ice.
- Garnish with an orange twist and serve.
- Improved Dunhill
- 1 1/2 oz Cognac
- 3/4 oz sweet vermouth
- 1/4 oz Fernet-Branca Liqueur
- 2 dashes Maraschino liqueur
- Orange twist for garnish
Instructions:
- Combine the Cognac, sweet vermouth, Fernet-Branca Liqueur, and Maraschino liqueur in a mixing glass with ice.
- Stir well until chilled and strain into a chilled cocktail glass.
- Garnish with an orange twist and serve.
5 Modern Cocktail Recipes
- Industry Sour 2.0
- 1 1/2 oz bourbon
- 3/4 oz lemon juice
- 3/4 oz honey syrup
- 1/4 oz Fernet-Branca Liqueur
- Dash of Angostura bitters
- Lemon twist for garnish
Instructions:
- Combine the bourbon, lemon juice, honey syrup, Fernet-Branca Liqueur, and bitters in a shaker with ice.
- Shake well until chilled and strain into a rocks glass filled with ice.
- Garnish with a lemon twist and serve.
- The Toronto of Tulum
- 2 oz reposado tequila
- 1/2 oz Fernet-Branca Liqueur
- 1/2 oz lime juice
- 1/2 oz agave nectar
- 1 dash Angostura bitters
- Lime wheel for garnish
Instructions:
- Combine the reposado tequila, Fernet-Branca Liqueur, lime juice, agave nectar, and bitters in a shaker with ice.
- Shake well until chilled and strain into a chilled cocktail glass.
- Garnish with a lime wheel and serve.
- Fernet Flip
- 2 oz Fernet-Branca Liqueur
- 1 oz simple syrup
- 1 whole egg
- Grated nutmeg for garnish
Instructions:
- Combine the Fernet-Branca Liqueur, simple syrup, and egg in a shaker without ice.
- Shake vigorously for 10-15 seconds to emulsify the egg.
- Add ice to the shaker and shake again until well-chilled.
- Strain into a chilled cocktail glass and garnish with grated nutmeg.
- Fernet Old Fashioned
- 2 oz rye whiskey
- 1/4 oz Fernet-Branca Liqueur
- 1/4 oz simple syrup
- 2 dashes Angostura bitters
- Orange twist for garnish
Instructions:
- Combine the rye whiskey, Fernet-Branca Liqueur, simple syrup, and bitters in a mixing glass with ice.
- Stir well until chilled and strain into a rocks glass filled with ice.
- Garnish with an orange twist and serve.
- Fernet and Tonic
- 2 oz Fernet-Branca Liqueur
- 4 oz tonic water
- Lime wedge for garnish
Instructions:
- Fill a highball glass with ice.
- Add the Fernet-Branca Liqueur and tonic water.
- Stir gently to combine and garnish with a lime wedge.