This original EO aperitif pays tribute to Italian gastronomy. Its main ingredient, Fernet Branca—made of overly bitter barks, herbs, and spices—is traditionally served as a digestive, but it is rarely used in cocktails because it tends to overpower all other ingredients. Fernet is purported to be a cure-all for many ailments—upset stomachs, menstrual cramps, baby colic, even cholera. It is an acquired taste, which makes it the favorite shot of bartenders who gravitate toward flavors rejected by the general public. The Fernando is rich and chocolaty, slightly sweet, with a bitter finish. To complete the cocktail, the bartender smacks a fresh mint sprig in the palm of the hand to release the essential mint oils. This cocktail is ideal for Negroni drinkers and diehard fans of Fernet alike.

　　

Ingredients

makes 1 drink

　　1 1/4 ounces Fernet Branca

　　1 3/4 ounces Cinzano Bianco vermouth

　　3/4 ounce Liquore Galliano

　　1 mint sprig, for garnish

　　

Step 1

Pour all the liquid ingredients into a mixing glass. Add large cold ice cubes and stir for 40 revolutions. Strain into a chilled cocktail glass. Place the fresh mint sprig in the palm of your hand and smack it with your other hand to release the aroma. Gently place the mint on the surface of the cocktail and serve.

　　

tasting notes

Step 2

Dominant Flavors: chocolate overtones and well-balanced botanicals

　　

Step 3

Body: silky, rich

　　

Step 4

Dryness: medium

　　

Step 5

Complexity: high

　　

Step 6

Accentuating or Contrasting Flavors: vanilla and mint

　　

Step 7

Finish: long, bitter, minty

　　

Step 8

Glass: cocktail

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.