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Fernet Branca & Branca Menta Recipes


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148 replies to this topic

#91 Roddy

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Posted 09 March 2011 - 11:13 AM

Tried this with some tweaks based on what I had on hand:

2 oz Jura Superstition scotch
1/2 oz Martini & Rossi sweet vermouth
1/2 oz Lustau PX San Emilio sherry
1/4 oz Fernet Branca
2 dashes BIttermens Xocolatl Mole Bitters

Second (and third) sip indeed. A complex cup, and one that works well with these ingredients -- though I think that Carpano Antica Formula would stand up better to this onslaught than M&R.


Loved, loved this drink. I used Glenfiddish, Dolin for the vermouth, and El Maestro Sierra sweet sherry.

Was at Prime Meats last night, and they have a cocktail on their dessert menu called The Swank (great name, incidentally), which uses, I believe, a Fernet rinse. I think the drink was good enough, that they should put it on their upfront menu, too.
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#92 EvergreenDan

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Posted 11 March 2011 - 06:29 PM

Yeah it ocurred to me but I can't actually see the flavor working in more than a gimmicky way.


I was joking, although I'm disinclined to let a bad gimmick deter me from making a lousy cocktail. ;-)

Upon further reflection, I do think a smoky note could be complementary. Although I haven't tried it yet as written, it sounds lovely.

Edit: After posting this, I thought, "that seems familiar." Poor short term memory: http://egullet.org/p1791937 (Islay, Punt e Mes, Fernet).

Edited by EvergreenDan, 11 March 2011 - 06:36 PM.

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#93 FrogPrincesse

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Posted 12 October 2012 - 11:14 AM

When I was at Bourbon and Branch they made a nice drink for me call the
Green Hornet
2 rye
.5 Fernet B
.5 Green Chartruese

I found it quite lovely. I came home and promply switched the rye out for Junipero gin and found it even a more satisfying drink. Sometimes one really gets interesting results putting two tyrants like Green Chrt. and Fernet B. in the same room.


I tried the Green Hornet variation with Junipero gin last night. It's a good "digestif".

Posted Image

#94 Chris Amirault

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Posted 12 October 2012 - 11:33 AM

Yep, that's a keeper.
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#95 haresfur

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Posted 12 October 2012 - 05:10 PM


When I was at Bourbon and Branch they made a nice drink for me call the
Green Hornet
2 rye
.5 Fernet B
.5 Green Chartruese

I found it quite lovely. I came home and promply switched the rye out for Junipero gin and found it even a more satisfying drink. Sometimes one really gets interesting results putting two tyrants like Green Chrt. and Fernet B. in the same room.


I tried the Green Hornet variation with Junipero gin last night. It's a good "digestif".

Would that be an "Evergreen Hornet"?
It's almost never bad to feed someone.

#96 FrogPrincesse

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Posted 12 October 2012 - 09:28 PM

Would that be an "Evergreen Hornet"?

:-) Perfect!

#97 TheStarvingArtist

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Posted 13 October 2012 - 10:01 AM

I too love fernet, and aside from a shot at brunch alongside my coffee, this is one of my favorite nightcaps:

It's The Always the Same, Angel
2oz rich, sweet bourbon (I like Russels 12 in this case, but pick your fave)
1/2oz brizard dark creme de cacao
1/2oz fernet branca
1 dash whiskey-barrel bitters
Lemon twist

Serve with a single large rock and a splash of water.

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But they never tell you: it's the always same angel.
*sips drink*
It's horrifying."
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#98 ChrisTaylor

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Posted 14 October 2012 - 01:01 AM


When I was at Bourbon and Branch they made a nice drink for me call the
Green Hornet
2 rye
.5 Fernet B
.5 Green Chartruese

I found it quite lovely. I came home and promply switched the rye out for Junipero gin and found it even a more satisfying drink. Sometimes one really gets interesting results putting two tyrants like Green Chrt. and Fernet B. in the same room.


I tried the Green Hornet variation with Junipero gin last night. It's a good "digestif".

Posted Image


Once you go black brown you never go back, I guess. Or rather, I'm much more of a whiskey drinker than I am an imbiber of the juniper spirit. So I made the original. And, yeah, this is a nice drink. The Fernet, which is always about as subtle an experience as a monster truck convention, dominates early on but then the rye (Wild Turkey, in this case) creeps through and pops its head up and says hi. Nice.

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#99 EvergreenDan

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Posted 15 October 2012 - 11:30 AM

Would that be an "Evergreen Hornet"?

Awww. Shucks. ;)
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#100 haresfur

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Posted 15 October 2012 - 03:32 PM


Would that be an "Evergreen Hornet"?

Awww. Shucks. ;)

Depends on if you want to be associated with a drink that isn't very brown and more herbal than bitter. We may have to take away your moniker if you don't publish more gin cocktails :raz:
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#101 EvergreenDan

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Posted 15 October 2012 - 04:27 PM

Depends on if you want to be associated with a drink that isn't very brown and more herbal than bitter. We may have to take away your moniker if you don't publish more gin cocktails :raz:

I like gin. ;)
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#102 FrogPrincesse

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Posted 22 October 2012 - 04:33 PM

Don't Give Up the Ship
I was introduced to this drink by Sam Ross when he paid a visit to Noble Experiment earlier this year, and was happy to see it in the Bartender's Choice cocktail app. It's a harmonious mix of gin, sweet vermouth, fernet branca and curaçao. For some reason I decided to finish my bottle of Cointreau but did not have enough so I ended up using half Cointreau half Clement creole shrubb. Next time I will use the Pierre Ferrand dry curaçao. In any case, I liked the interplay between the fernet and the curaçao a lot.

Posted Image

Edited by FrogPrincesse, 22 October 2012 - 04:33 PM.


#103 FrogPrincesse

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Posted 24 October 2012 - 11:50 AM

Regarding Don't Give Up the Ship, I noticed that the recipes floating online seemed to differ quite a bit from the Bartender's Choice app version that I used. Most of the online versions call for Dubonnet and reduced amounts of curaçao and Fernet. For reference, the version I used had 1.5 oz gin and 0.5 oz each of sweet vermouth (I used Vya), curaçao and Fernet Branca.

I was curious about this and last night, while looking up this cocktail online, I found a detailed discussion of this drink on a local San Diego blog so I thought I would reference it here. It goes over various versions of this drink. In the end, when using sweet vermouth the ratios from the Bartender's Choice app seemed to work the best. Dubonnet worked better with Grand Marnier than with Cointreau, with the amounts of Fernet and Grand Marnier reduced to 0.25 oz.
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#104 FrogPrincesse

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Posted 21 October 2013 - 03:29 PM

A year later almost to the day and here I am on this thread again. For some reason, the slightly cooler temperatures put me in Fernet mood. Going through Fernet cocktails in the Kindred Cocktails database I found this crazy thing called a Summer Hemingway. It does have some of the components of a Hemingway Daiquiri with the grapefruit juice, lime juice, and maraschino liqueur. But then the base liquor is Plymouth gin instead of white rum, and there is a generous and somewhat intimidating 1/2 oz Fernet float on top. There were no reviews on Kindred but since the recipe was originally published in StarChefs.com I thought that it could not be completely horrible.

 

Summer Hemingway
by Jeremy Strawn, Mulberry Project, NYC.
1 1/2 oz Gin, Plymouth
1 1/2 oz Grapefruit juice
3/4 oz Lime juice
3/4 oz Simple syrup
1/2 oz Maraschino Liqueur, Luxardo
1/2 oz Fernet Branca (as float)

Shake all but fernet, strain into a double old fashioned, float fernet.

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10320916095_dd6831d338_z.jpg
 

Surprisingly it does retain the main flavor characteristics of a Hemingway Daiquiri. It is crisp and refreshing with a layer of complexity. The mint/eucalyptus notes of the Fernet give it a great finish. And as an added bonus they seem to do wonders for my seasonal allergies thanks to a noticeable decongesting effect. (Yes it is scientifically proven to work better than Claritin).

 

I think that this easily goes into my list of favorite Fernet cocktails, together with the Hanky Panky and Don't Give up the Ship. Thanks Rafa for entering it into the Kindred Cocktails database where I was able to find it.


Edited by FrogPrincesse, 21 October 2013 - 03:44 PM.


#105 Rafa

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Posted 21 October 2013 - 03:34 PM

Thanks for being brave enough to review it. I've bumped it up in my to-try list. 


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#106 EvergreenDan

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Posted 22 October 2013 - 02:31 PM

Thanks for being brave enough to review it. I've bumped it up in my to-try list. 

Wait. What? You're contributing cocktails that you haven't tried. We're watching you, bud. ;)


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#107 FrogPrincesse

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Posted 22 October 2013 - 02:42 PM

 

Thanks for being brave enough to review it. I've bumped it up in my to-try list. 

Wait. What? You're contributing cocktails that you haven't tried. We're watching you, bud. ;)

 

And apparently some of us trust him enough to try anything he enters into the database! (Ok, maybe not this one.)



#108 Rafa

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Posted 22 October 2013 - 03:51 PM

 

Thanks for being brave enough to review it. I've bumped it up in my to-try list. 

Wait. What? You're contributing cocktails that you haven't tried. We're watching you, bud. ;)

 

Wait, do you not? I have dozens of drinks in my cocktail book (not all of them uploaded by me, but still) that I haven't gotten around to making, due to not having all the ingredients at the time or whatever, but that I think look really good. I basically use KC as my master list of all cocktails I could or would want to make, by trusted or respected drinks mixers. Have I been using the site wrong? Besides all the obvious ways, I mean.

 

 

And apparently some of us trust him enough to try anything he enters into the database! (Ok, maybe not this one.)

 

 

No true cocktailian would neglect to try that masterpiece. 


Edited by Rafa, 22 October 2013 - 03:51 PM.

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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#109 FrogPrincesse

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Posted 22 October 2013 - 03:55 PM

 

And apparently some of us trust him enough to try anything he enters into the database! (Ok, maybe not this one.)

 

 

No true cocktailian would neglect to try that masterpiece. 

 

 Noted. Next time I see King Cocktail, I will make sure to ask him to make me one.



#110 Chris Amirault

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Posted 22 October 2013 - 06:06 PM

I'm holding out for the more definitive, precise Williamsburg version. What is up with all this generic "Brooklyn" shit? haven't any of you heard of terroir?
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#111 FrogPrincesse

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Posted 23 October 2013 - 10:15 AM

I'm holding out for the more definitive, precise Williamsburg version. What is up with all this generic "Brooklyn" shit? haven't any of you heard of terroir?

As you can tell, we are all pretty clueless on this board without your input.

 

I went for bold & direct last night with David A. Embury's Toronto.

2 oz Bulleit rye, 3/4 oz Fernet-Branca, 1/4 simple syrup. This is much heavier on the Fernet than what Chris posted upthread. Lemon peel because that's all I had, but would have preferred orange.

 

10432378514_25b5a2094c_z.jpg
 

 

On the first few sips, the Fernet is not as forward as I had imagined, but rather meshes well with the rye and augments its flavor instead of fighting with it. It's surprisingly tame, at least initially. As someone else wrote earlier, it is rather intriguing; as the flavor evolves you want to take another sip to find out where it is leading you. The Fernet does not become completely obvious until the end when it finally takes over. Nice cocktail.



#112 mkayahara

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Posted 23 October 2013 - 11:01 AM

One of my favourites, though I tend to make it with Canadian whisky (especially Alberta Premium Dark Horse) instead of US rye. I mean, it is named after Canada's largest city, right?


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#113 FrogPrincesse

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Posted 24 October 2013 - 11:06 AM

One of my favourites, though I tend to make it with Canadian whisky (especially Alberta Premium Dark Horse) instead of US rye. I mean, it is named after Canada's largest city, right?

That sounds good. Unfortunately most of the Canadian whisky we get around here does not have much personality.



#114 FrogPrincesse

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Posted 31 January 2014 - 10:28 AM

Last night I had Misty Kalkofen's Hocus Pocus, inspired by Plantes Vertes in the Drinks thread. I used the ratios from this article so it's heavier on the Fernet.

 

12229924165_b17ef7e42a_z.jpg

 

With Junipero it was pretty intense. I would make it again with a different gin, probably Beefeater.


Edited by FrogPrincesse, 31 January 2014 - 10:29 AM.


#115 mkayahara

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Posted 31 January 2014 - 10:55 AM

Last night I had Misty Kalkofen's Hocus Pocus, inspired by Plantes Vertes in the Drinks thread. I used the ratios from this article so it's heavier on the Fernet.

 

12229924165_b17ef7e42a_z.jpg

 

With Junipero it was pretty intense. I would make it again with a different gin, probably Beefeater.

How is it for sweetness? It seems like there's an awful lot of sugar in that glass, though a lot of other intense flavours, too.


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#116 FrogPrincesse

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Posted 31 January 2014 - 11:10 AM

How is it for sweetness? It seems like there's an awful lot of sugar in that glass, though a lot of other intense flavours, too.

 

 

With Junipero it was pretty intense. I would make it again with a different gin, probably Beefeater.

 

 

You know, I was a bit worried about that too. So that's why I went with the Pierre Ferrand dry curaçao instead of Cointreau. Overall the drink did not taste too sweet. I think if you like a Martinez or a Hanky Panky, you will like this too.



#117 SylviaLovegren

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Posted 04 February 2014 - 07:14 AM

 

I'm holding out for the more definitive, precise Williamsburg version. What is up with all this generic "Brooklyn" shit? haven't any of you heard of terroir?

As you can tell, we are all pretty clueless on this board without your input.

 

I went for bold & direct last night with David A. Embury's Toronto.

2 oz Bulleit rye, 3/4 oz Fernet-Branca, 1/4 simple syrup. This is much heavier on the Fernet than what Chris posted upthread. Lemon peel because that's all I had, but would have preferred orange.

 

10432378514_25b5a2094c_z.jpg
 

 

On the first few sips, the Fernet is not as forward as I had imagined, but rather meshes well with the rye and augments its flavor instead of fighting with it. It's surprisingly tame, at least initially. As someone else wrote earlier, it is rather intriguing; as the flavor evolves you want to take another sip to find out where it is leading you. The Fernet does not become completely obvious until the end when it finally takes over. Nice cocktail.

 

 

 

I made a batch of these (first time) for Super Bowl and, wow, strong buggers.  All of us who tried it liked it, but opted for diluting it with seltzer or tonic.  Buncha wimps, I guess. 


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#118 FrogPrincesse

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Posted 04 February 2014 - 09:58 AM

 

I went for bold & direct last night with David A. Embury's Toronto.

2 oz Bulleit rye, 3/4 oz Fernet-Branca, 1/4 simple syrup. This is much heavier on the Fernet than what Chris posted upthread. Lemon peel because that's all I had, but would have preferred orange.

 

10432378514_25b5a2094c_z.jpg
 

 

I made a batch of these (first time) for Super Bowl and, wow, strong buggers.  All of us who tried it liked it, but opted for diluting it with seltzer or tonic.  Buncha wimps, I guess. 

"Bold and direct" = strong, as you have found out. The kind of drink that you sip for a long while.



#119 haresfur

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Posted 04 February 2014 - 11:48 PM

Not terribly imaginative but a Dark and Stormy with added Fernet or Fernet in ginger beer have become staples in my house.  Fernet-Stormy?


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#120 Kerry Beal

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Posted 05 February 2014 - 10:28 AM

Not terribly imaginative but a Dark and Stormy with added Fernet or Fernet in ginger beer have become staples in my house.  Fernet-Stormy?

"Dark and Minty"?