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Fernet Branca & Branca Menta Recipes


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148 replies to this topic

#121 Plantes Vertes

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Posted 10 February 2014 - 01:25 PM

We killed the rye with a couple of Torontos to celebrate my friend getting a job with Amnesty; his dream.

 

2oz rye

1/4oz Fernet Branca

1/4 oz simple

2 dashes Angostura bitters

 

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Edited by Plantes Vertes, 10 February 2014 - 01:27 PM.

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#122 FrogPrincesse

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Posted 10 February 2014 - 01:45 PM

You drink your Torontos up? Wow. :-) That must be really intense.

I need an ice cube in mine, especially with 100 proof rye.


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#123 Plantes Vertes

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Posted 10 February 2014 - 02:05 PM

I just stir forever. :biggrin:

 

One gets a weary arm.


Edited by Plantes Vertes, 10 February 2014 - 02:09 PM.

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#124 FrogPrincesse

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Posted 13 March 2014 - 04:11 PM

I did not care for this one at all - it's the dry version of the Hanky Panky, named the Kemble House (Beefeater gin, Noilly Prat extra dry vermouth, Fernet-Branca). It just tasted like Fernet diluted with gin.

 

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#125 EvergreenDan

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Posted 14 March 2014 - 06:17 AM

I can't find the reference now, but someone suggested 50/50 Campari and Fernet. I tried it and found it a touch sweet and -- dare I admit it -- intense for me. Adding another equal part of dry vermouth turned it into a sort of dry minty Negroni. I liked it. Fernet has the ABV to pull this off.


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#126 FrogPrincesse

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Posted 14 March 2014 - 10:14 AM

I can't find the reference now, but someone suggested 50/50 Campari and Fernet. I tried it and found it a touch sweet and -- dare I admit it -- intense for me. Adding another equal part of dry vermouth turned it into a sort of dry minty Negroni. I liked it. Fernet has the ABV to pull this off.

That was campus five - here.



#127 FrogPrincesse

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Posted 14 March 2014 - 10:29 AM

Not wanting to stay on a bad impression with Fernet, last night I made myself something else that I really liked. The Fernet-lemon-mint combination was a refreshing change from the usual Fernet-ginger.

 

The Wry Grin (Sam Ross) with Bulleit rye, Fernet-Branca, lemon wedges, simple syrup, mint.

 

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Wry Grin (A Sam Ross joint - Milk & Honey, NYC)
1 1/2 oz Hudson Manhattan Rye
1/2 oz Fernet Branca
3/4 oz simple syrup (1:1 sugar to water)
3 lemon wedges
8-10 medium sized mint leaves
Add ingredients to a shaker can. Muddle and taste for balance between the sugar and extracted lemon juice. If necessary, add more citrus or simple for balance. Add ice to shaker can and shake hard for a brief moment, then strain into an ice-filled double rocks glass. Garnish with a large/healthy mint sprig. Serve with a wry grin.

 


 



#128 FrogPrincesse

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Posted 14 March 2014 - 03:00 PM

I forgot to thank KD1191 for reminding me about this drink. Your version with Willet rye was phenomenal, I am sure. (I am currently hoarding my Willet. I have decided it is too good for mixing.)

 

From the Drinks! 2014 thread:

 

Needed mint for a recipe and had quite a bit left over, so I made a couple of my minty favorites and pretended it was a scorcher outside:

 

The Wry Grin (a Sam Ross modern classic)...not sure of the original ratios, but I took inspiration from here and made mine as follows:

 

2 oz Rye (Willett 4yr for that slightly minty note found in the high-Rye mashbills)

1/2 oz Fernet (Fernet Leopold, here, which was terrific)

1/2 oz Simple

1/2 a lemon, quartered

10 mint leaves

 

Everything got muddled a bit (though I tried not to beat up on the mint too badly), then shaken with ice and strained onto fresh ice with a healthy, spanked mint garnish.

 


Edited by FrogPrincesse, 14 March 2014 - 03:01 PM.


#129 KD1191

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Posted 14 March 2014 - 07:11 PM

I forgot to thank KD1191 for reminding me about this drink. Your version with Willet rye was phenomenal, I am sure. (I am currently hoarding my Willet. I have decided it is too good for mixing.)

 

From the Drinks! 2014 thread:

 

Happy to be of service. In retrospect, I wish I'd been a bit more protective of my Willett Rye. I killed the bottle a couple weeks ago, thinking I had another on the way from DrinkUpNY, only to later receive an email from them that their distributor was out and they couldn't deliver. Not very happy with them at the moment.


True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

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#130 FrogPrincesse

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Posted 08 April 2014 - 12:26 PM

Jackson Cannon's Corpse Reviver No.4 makes Fernet very approachable. It's equal parts rye (I used Bulleit), Fernet-Branca, yellow chartreuse, with a dash of mole bitters and a lemon twist. It is indeed Fernet-forward but considerably tamed by the yellow chartreuse.

 

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Note : The original recipe calls for this drink on the rocks with a discarded lemon twist (it looks like I need to follow instructions more carefully!).

 

 


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#131 Plantes Vertes

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Posted 08 April 2014 - 04:24 PM

Messed around with a couple of Hanky Pankies tonight.

 

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Actually, I think I will prefer this drink with more Fernet in it, so I'll try that next time. My housemate was satisfied as is.



#132 FrogPrincesse

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Posted 08 April 2014 - 04:31 PM

What ratios did you use PV? I usually go for 2:1:0.25.



#133 Plantes Vertes

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Posted 08 April 2014 - 04:39 PM

2:1.5:.25 from PDT.

 

So, I will try your method next time.



#134 Katie Meadow

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Posted 09 April 2014 - 07:56 AM

In Portland I had a rye cocktail made with Fernet Jelinek. I liked it so much they gave me a freebie of straight Fernet Jelinek as an after dinner  drink. I can see how people could love or hate this stuff. I'm crazy about it, and just located a bottle of FJ here at home. I've never tasted Fernet Branca.....can anyone compare these two Fernets? 



#135 EvergreenDan

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Posted 09 April 2014 - 01:54 PM

Katie -- Fernet Jelinek is nice stuff, but quite mild compared to most other Fernets (Branca, Leopold, Luxardo). The later have a much stronger menthol note, and are more bitter as well.


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#136 Katie Meadow

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Posted 09 April 2014 - 04:29 PM

Thanks Dan. At my next opportunity I will try another Fernet, but perhaps the subtlety of Jelinek is what keeps me drinking it; you take one more sip just to figure out what it tastes like. There's a mysterious medicinal quality to it, but the menthol isn't dominant, at least to my tongue. 



#137 lesliec

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Posted 09 April 2014 - 07:24 PM

I don't think you'd use the word 'subtlety' in any sentence describing Fernet Branca!  But it's a worthwhile bottle to have around and gives a lovely depth in things like this.


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#138 FrogPrincesse

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Posted 05 May 2014 - 09:57 AM

Jared Brown's Spanky Panky Martini, which is a variation on Ada Coleman's Hanky Panky with mint. Sipsmith London dry gin, sweet vermouth (Punt e Mes), Fernet-Branca, muddled mint, spanked mint garnish. This was stirred.

 

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Nothing bad to say about it. It's bitter and refreshing at the same time, and I am still enamoured of that gin.


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#139 FrogPrincesse

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Posted 30 May 2014 - 01:55 PM

Last night, a Bottechia. The story behind this drink created by Kevin Burke was documented in this article (it's also in Gary Regan's Negroni book).

 

I find it impossible to resist an equal parts drink with Fernet-Branca, Cynar, and Campari as the ingredients. I did not have a grapefruit on hand (for the discarded twist), so I used my friend BDW's grapefruit bitters.

 

There is also a pinch of salt in there. I placed mine on the ice cube so it would gradually incorporate into the drink. It tames the drink considerably so you may or may not want to use it depending on your tolerance level for Fernet (mine is high now, I realize; I don't mind it neat). With the salt it's a surprisingly mild drink for something that has Fernet in the forefront. It has a good dose of caramel from the Cynar, and bitter orange from the Campari. Very tasty.

 

 

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Edited by FrogPrincesse, 30 May 2014 - 03:57 PM.

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#140 Czequershuus

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Posted 21 June 2014 - 11:42 AM

Something about having a nearly full bottle of Fernet inspires me to make Fernet heavy cocktails. I was looking for a nice desert/nightcap that was not too sweet and this one popped out at me.

 

After Eight

1 Oz Fernet Branca

1 Oz Becherovka

0.25 Oz Godiva Chocolate Liqueur (I only have DeKuyper, which I think is passable in small amounts)

0.25 Oz Agave Syrup (Turbinado)

0.25 tsp Cocoa Powder

1 Egg White

4 ds Chocolate Bitters (Xocatl Mole)

Dry shake, shake, strain, up

 

Wow, this was fantastic. Spicy, sweet, bitter, great texture. Certainly not a cocktail for all occasions, but this to me is an excellent adult desert replacement. 



#141 FrogPrincesse

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Posted 15 July 2014 - 12:59 PM

Toronto with St. George dry rye gin. Yes.

 

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#142 mkayahara

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Posted 15 July 2014 - 02:23 PM

I assume you mean "Toronto variation."  :wink:


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#143 Rafa

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Posted 17 July 2014 - 12:37 PM

This thread needs more Branca Menta recipes. May I suggest Audrey Saunders' Good Night, Irene and the Black Rock Chiller of disputed provenance. 


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#144 FrogPrincesse

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Posted 17 July 2014 - 12:56 PM

Rafa - sell me on Branca Menta. As much as I learned to love Fernet-Branca (which I could not do without), I am not sure that I would be interested in a sweeter, less bitter, and intensely minty version (at least according to this description).



#145 Rafa

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Posted 17 July 2014 - 01:05 PM

I'm afraid that's accurate—Branca Menta is basically a much more interesting, complex, imaginative, somewhat drier crème de menthe, with the medicinal/herbal flavors of its older sibling only showing up on the swallow. If you don't like peppermint or menthol in your mixed drinks, it's not for you. That said, several great bartenders (Saunders, McGarry, etc) have found excellent uses for it, and an equal parts shot of Menta and Fernet is an excellent nightcap.

 

I use it in small amounts to bring out the mint in Chartreuse or absinthe, and in larger amounts in dessert-y drinks (I mix it with honey, ginger, and Cognac in a Good Night Irene riff, e.g.) 

 

It's a well made and delicious product, but a hard sell for the likes of the eGullet booze forums  :smile: .


Edited by Rafa, 17 July 2014 - 01:06 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


#146 Tri2Cook

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Posted 17 July 2014 - 03:25 PM

It's a well made and delicious product, but a hard sell for the likes of the eGullet booze forums  :smile: .


It's been on my list for a long time but so far the LCBO refuses to accommodate me by bringing it in. At least they do carry Fernet.

 


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#147 FrogPrincesse

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Posted 04 September 2014 - 10:00 PM

Bare Knuckle (Greg Buttera & Stephen Cole): white whiskey (Kings County), sweet vermouth (Punt e Mes), Fernet-Branca, Cynar, Angostura bitters, mint, expressed lemon peel.

Pretty punchy. The recipe recommended a rye-based white whiskey, mine was corn-based and got beat up by the Cynar & Fernet. Oh well...

 

 

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#148 tanstaafl2

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Posted 05 September 2014 - 10:23 AM

Hmm, I wonder what would happen if you throw a liquid banana in there? Also known as the JD unaged rye. Gotta use that stuff up somehow!

 

Still might get pretty beaten up...


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#149 FrogPrincesse

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Posted 05 September 2014 - 11:52 AM

Liquid banana sounds wonderful. Banana and Fernet is a winning combo (as seen here under Above & Beyond, the drink at the Artesian in London).

 

Another one from the backlog. Root of All Evil (Jeff Grdinich) with bourbon (High West Son of a Bourye), Fernet-Branca, Maraschino liqueur, Grand Marnier, orange bitters (Regan + Fee).  Apparently it was created as a riff on the Hoskins with bourbon, which makes it a close relative of the Mother-in-Law.

 

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I liked the dark bitter orange flavors, but it tasted a bit rich (although I had reduced the amount of Grand Marnier to 1/2 oz as recommended).


Edited by FrogPrincesse, 05 September 2014 - 11:58 AM.