Fernet Liqueur Cocktails

Hanky Panky

• 1 1/2 oz gin
• 1 1/2 oz sweet vermouth
• 2 dashes Fernet Liqueur
• Orange peel for garnish

Directions: Combine the gin, sweet vermouth, and Fernet Liqueur in a mixing glass with ice. Stir until well chilled, then strain into a chilled cocktail glass. Garnish with a twist of orange peel.

Toronto

• 2 oz rye whiskey
• 1/4 oz Fernet Liqueur
• 1/4 oz simple syrup
• Orange peel for garnish

Directions: Combine the rye whiskey, Fernet Liqueur, and simple syrup in a mixing glass with ice. Stir until well chilled, then strain into a chilled rocks glass over a large ice cube. Garnish with a twist of orange peel.

Industry Sour

• 1 1/2 oz gin
• 3/4 oz lime juice
• 1/2 oz Fernet Liqueur
• 1/2 oz simple syrup
• Egg white (optional)
• Mint sprig for garnish

Directions: Combine the gin, lime juice, Fernet Liqueur, simple syrup, and egg white (if using) in a shaker without ice. Shake vigorously for about 10 seconds, then add ice and shake again until well chilled. Strain into a chilled cocktail glass and garnish with a mint sprig.

Fernet Sour

• 2 oz Fernet Liqueur
• 3/4 oz lemon juice
• 1/2 oz simple syrup
• 1 egg white
• Angostura bitters for garnish

Directions: Combine the Fernet Liqueur, lemon juice, simple syrup, and egg white in a shaker without ice. Shake vigorously for about 10 seconds, then add ice and shake again until well chilled. Strain into a chilled cocktail glass and garnish with a few dashes of Angostura bitters.

Paper Plane

• 3/4 oz bourbon
• 3/4 oz Aperol
• 3/4 oz Amaro Nonino
• 3/4 oz Fernet Liqueur
• Lemon twist for garnish

Directions: Combine the bourbon, Aperol, Amaro Nonino, and Fernet Liqueur in a shaker with ice. Shake vigorously for about 10 seconds, then strain into a chilled cocktail glass. Garnish with a twist of lemon.

Fernet Flip

• 2 oz Fernet Liqueur
• 3/4 oz simple syrup
• 1 whole egg
• Grated nutmeg for garnish

Directions: Combine the Fernet Liqueur, simple syrup, and whole egg in a shaker without ice. Shake vigorously for about 10 seconds, then add ice and shake again until well chilled. Strain into a chilled cocktail glass and garnish with grated nutmeg.

Fernet Me Not

• 1 1/2 oz gin
• 1/2 oz Fernet Liqueur
• 3/4 oz lemon juice
• 3/4 oz honey syrup (1:1 honey to water)
• 2 dashes orange bitters
• Lemon wheel for garnish

Directions: Combine the gin, Fernet Liqueur, lemon juice, honey syrup, and orange bitters in a shaker with ice. Shake vigorously for about 10 seconds, then strain into a chilled cocktail glass.

Fernet Mule

• 2 oz Fernet Liqueur
• 1 oz lime juice
• 1 oz ginger syrup
• 4 oz ginger beer
• Candied ginger for garnish

Directions: Combine the Fernet Liqueur, lime juice, and ginger syrup in a shaker with ice. Shake vigorously for about 10 seconds, then strain into a chilled copper mug filled with ice. Top with ginger beer and stir gently. Garnish with a piece of candied ginger.

Fernet Martinez

• 1 1/2 oz gin
• 1 oz sweet vermouth
• 1/2 oz Fernet Liqueur
• 1 dash orange bitters
• Orange peel for garnish

Directions: Combine the gin, sweet vermouth, Fernet Liqueur, and orange bitters in a mixing glass with ice. Stir until well chilled, then strain into a chilled cocktail glass. Garnish with a twist of orange peel.

Fernet Brûlée

• 2 oz Fernet Liqueur
• 1/2 oz vanilla syrup
• 1/2 oz lemon juice
• 1 egg white
• Sugar for garnish

Directions: Combine the Fernet Liqueur, vanilla syrup, lemon juice, and egg white in a shaker without ice. Shake vigorously for about 10 seconds, then add ice and shake again until well chilled. Strain into a chilled cocktail glass. Sprinkle a thin layer of sugar over the top of the cocktail, then use a kitchen torch to brûlée the sugar until caramelized. Serve immediately.

About Fernet Liqueur

Flavor:
Fernet has a strong and bitter flavor, with a complex and herbal taste that is difficult to describe. It is often described as having a menthol-like cooling sensation with a distinct bitterness.

Proof:
Fernet typically has an alcohol by volume (ABV) of around 40% to 45%, or 80 to 90 proof.

Usage and Serving:
Fernet is often used as a digestif, to help settle the stomach after a meal. It is also a popular ingredient in cocktails, particularly in classic drinks like the Hanky Panky and Toronto, as well as in modern creations.

Fernet is typically served chilled or over ice, often neat in a small glass or mixed with soda water.

Production and Manufacturer:
Fernet is a type of herbal liqueur that is produced by a number of different brands around the world, although Fernet-Branca is the most well-known and widely distributed brand. Here are some other notable brands of Fernet:

• Luxardo Fernet
• Fernet Stock
• Fernet Leopold
• Fernet Vallet
• Letherbee Fernet
• Fernet Francisco
• Branca Menta (a mint-flavored variation of Fernet-Branca)

Each of these brands may have a slightly different flavor profile or recipe than Fernet-Branca, but they all share a similar herbal and bitter taste. Some of these brands may be more widely available in certain regions or countries, depending on distribution agreements and licensing arrangements.

Fernet is a versatile liqueur that can be mixed with a variety of other ingredients to create complex and interesting flavors. Here are some common mixers and ingredients that pair well with Fernet:

1. Coffee or espresso: Fernet and coffee can create a bold and flavorful combination, with the bitterness of the coffee complementing the herbal notes of the Fernet.
2. Chocolate: Fernet can be used as a flavorful addition to chocolate desserts or hot cocoa, adding depth and complexity to the sweet flavors.
3. Citrus: Fernet’s herbal and bitter flavors can be balanced out by the bright acidity of citrus juices, such as lemon or grapefruit.
4. Honey or maple syrup: The sweetness of honey or maple syrup can help to temper the bitterness of Fernet, creating a more balanced flavor profile.
5. Soda water: Fernet and soda water can create a refreshing and low-alcohol drink, similar to a spritz or highball.
6. Ginger beer or ale: Fernet can be used as a flavorful addition to ginger-based cocktails or non-alcoholic drinks, with the spicy ginger notes complementing the herbal bitterness of the Fernet.
7. Amaro or other bitter liqueurs: Fernet can be mixed with other bitter liqueurs, such as Campari or Aperol, to create complex and layered flavors.