A spoonful of medicine helps the sugar go down.

Your Uncle Giltron has been broadening his palette,and my latest mixer has been Fernet-Branca. I don’t generally go for bitter,but I wound up getting a bottle to try and found that it’s actually quite good when mixed properly. And I’m in good company on this. In many bars,the ’bartender’s handshake’ is a shot of Fernet. And the national drink of Argentina is Fernet con Coca,Fernet-Branca mixed with Coca-Cola. In fact,they go so crazy for it down there,that 75% of Fernet’s supply is exported to Argentina! 45 million Argentinians and 700,000 bartenders can’t be wrong,so let’s find out more about this classic elixir.

Fernet is a kind of amaro(Italian for ‘bitter’),which are bittersweet herbal liqueurs used to aid in digestion. Campari,Aperol,and Averna are also famous amaros. It was invented in Milan in 1845 by a self-taught herbalist named Bernardino Branca. He was trying to create an natural remedy for cholera. It was marketed as a pick-me-up and as a cure for worms,fever,the aforementioned cholera,and even for menstrual pain and states of anxiety. Well I don’t know about all of that,but at 39% it’s liquor-grade,so if you drink enough it’ll do something for you. It’s still made just outside of Milan and follows the original recipe of 27 ingredients,most of which remain a secret but are rumored to include Chinese rhubarb,quinine,chocolate,saffron, and even myrrh. Since 1886,the company has been publishing annual calendars with works by well-known artists. The famous eagle-and-globe logo was designed in 1893 by Leopoldo Metlicovitz. On the 5th of March,1876,a Fernet-Branca ad appeared in the first ever edition of what would become Italy’s main national newspaper,Il Corriere della Sera. Almost immediately,doctors,head physicians,and directors of care homes began praising the recipe,leading to Fernet-Branca’s immense popularity.

So without further ado,let’s try some of this ‘medicinal compound’.

Mix #287 Black Sea Swizzle

1oz rhum agricole blanc*
1/2oz light overproof rum**
1/2oz Benedictine
1/2oz lime juice
1/2oz passionfruit syrup
float Fernet-Branca

Add everything except Fernet to a tall glass with ice and swizzle. Top with ¼-1/2oz Fernet.

*I used Duquesne.
**I used Wray & Nephew.

From the blog Cocktail Virgin Slut comes a drink that’s super funky and herbal with good kick. If you dig the funk,you’ll like this.

Mix #288 The Mutineer’s Gambit

3/4oz rhum agricole vieux
3/4oz dark Jamaican rum
1/2oz Fernet-Branca
3/4oz pineapple juice
3/4oz lime juice
1/2oz ginger syrup
1/2oz 2:1 simple syrup
dash Angostura bitters

Shake or blend everything except Fernet. Pour into tall glass and top with Fernet.

Created by mixologist Justin Oliver,this is very herbal and a bit bitter with ginger burn on the end. There’s also a good bit of funk and the Wray gave it some kick. A good drink for bitter and funk fans.

Mix #289 Tenebrism

1.5oz dark Jamaican rum
1/2oz ‘funky’ Jamaican rum*
1oz white grapefruit juice
1oz pineapple juice
1/2oz lemon juice
1/2oz cinnamon syrup
1/8oz Fernet-Branca
8 drops Absinthe
dash Angostura bitters

Blend with 6oz ice and pour into double rocks glass.

*Per suggestion,I used Wray & Nephew.

Mixologist Craig Hermann brings us a very flavorful and complex drink. There’s a mix of citrus and herbal with cinnamon burn on the end. I used Wray & Nephew for the ‘funky’ rum per a suggestion on Facebook,and that gave it a good kick. I liked it. An interesting drink for folks who want to try something different.

Mix #290 Oh Captain My Captain

1oz Plantation Stiggins’ pineapple rum
1oz Plantation OFTD rum
1/2oz Smith & Cross rum
1/2oz falernum
1/2oz lime juice
1/2oz lemon juice
1/2oz cinnamon syrup
1 tsp Fernet-Branca
6 drops absinthe

Flash blend or shake with ice. Pour into Zombie glass. Fill with crushed ice.

I shook this mixing from bartender Chad Austin. Very herbal with a cinnamon burn on the end and plenty of kick. Kind of a Fernet Zombie.

Mix #291 The Alligator

2oz Fernet-Branca
1/2oz orange curacao
3/4oz lime juice
1/2oz cinnamon syrup

Shake with ice and strain into double old fashioned glass over a large rock of ice.

Brent Falco currently works for a gin company,and can whip up a proper Tiki drink. This is a challenging drink;you need to like Fernet to like this(I did). Very herbal,a touch bitter,with cinnamon burn on the end. If you liked the Mutineer’s Gambit,you’ll dig this.

Mix #292 Sea Beast

1.5oz Clement Rhum Agricole VSOP
3/4oz Fernet-Branca
3/4oz lime juice
3/4oz passionfruit syrup
1/2oz simple syrup

Shake with ice and strain into highball glass with fresh ice. Top with grated nutmeg.

From Brad Smith at bar Latitude 29,this is sweet and herbal with plenty of funk and some spice from the nutmeg. Quite nice.

Mix #293 Beehive

1oz Appleton Estate Signature
1/2oz Smith & Cross
1/2oz Fernet-Branca
3/4oz lime juice
3/4oz honey syrup

Shake with ice and strain into coupe glass.

Created by Brandon Bramhall at Attaboy in NYC(named best bar in North America 2022),this starts sweet,then the herbal and bitter kick in. The S&C gives it good kick. I liked the way the drink consistently shifted from sweet to herbal.

Mix #294 Summer Strychnine

2oz Smith & Cross
3/4oz Fernet-Branca
1/4oz Green Chartreuse
1oz lime juice
1oz simple syrup

Shake with ice and strain into rocks glass with fresh ice.

Our final round comes from Sandy Levine at Oakland Art Novelty Company. Very herbal and a touch bitter,it’s quite strong. Bitter fans will dig this.

So pick up a bottle of Fernet and make a couple cocktails. Doctors said it was good for ya!