fernet branca

A minty twist on the daiquiri from Ricky Gomez of Cocktalian NOLA in Portland.

Tiger Balm #2 Recipe

Brugal Rum

lime juice

B.G. Reynolds' Passionfruit Syrup

Fernet Branca

Mint leaf

Fill a cocktail shaker with ice. Add rum, lime juice, passion fruit syrup, and Fernet Branca. Shake 15 seconds. Strain into a cocktail glass. Garnish with mint leaf.

This sweet 50/50 martini was created in the early 1900s by Ada Coleman, the head bartender at the American Bar at the Savoy Hotel in London. It combines equal parts gin and sweet vermouth, finished with a splash of the bittersweet Italian amaro Fernet-Branca. Stick with the original recipe and use Fernet-Branca, or substitute another fernet. The amount you deploy depends on both individual taste and the intensity of the fernet used, so add it slowly, and as you like.

Hanky Panky

sweet vermouth

fernet,

orange peel,

Place a coupe or Nick and Nora glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)

In a cocktail shaker or mixing glass filled with ice, combine the gin, vermouth and fernet. Stir until very cold, about 30 seconds, then strain into the chilled cocktail glass. Hold the orange peel by its long edges, skin facing down into the glass. Pinch the peel to express the citrus oils into the glass and garnish with the orange peel.

This Fernet cocktail is sweet, tart, bitter and herbal all at once! It stars Fernet Branca, green Chartreuse liqueur, and lime juice.

Fernet Sour

ounce* Fernet-Branca

Green Chartreuse

ounce simple syrup

Place all ingredients in a cocktail shaker and add a handful of ice. Shake until cold.

Strain into a cocktail glass. If desired, garnish with a lime wheel.

Fernet-Branca Ice Cream

heavy whipping cream

milk

honey

espresso powder

Fernet-Branca

kosher salt

Prepare your ice cream maker according to manufacturer’s instructions.

Prepare your ice cream maker

In a 4-cup measuring cup, mix the cream, milk, honey, espresso powder and salt together until thoroughly incorporated.

Add the Fernet-Branca to the cream mixture - beginning with 5 teaspoons and increasing to 7 according to taste.

Pour the cream mixture into the ice cream maker and churn for 30 - 35 minutes or until it reaches the soft set stage.

Transfer the finished ice cream to the freezer to firm up for at least 2 hours before serving.

Prepare the ice cream

The Hocus Pocus balances out sweet vermouth and orange curacao liqueur with a touch of bittersweet Fernet Branca. Light and fragrant, this cocktail is a great way to start a spooky night in with friends!

Top 5 fernet branca recipes from across the web

The most viewed fernet branca recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tiger Balm #2 Recipe

Hanky Panky

Fernet Sour

Fernet-Branca Ice Cream

Hocus Pocus Cocktail

Top 5 fernet branca recipes from across the web

The most viewed fernet branca recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tiger Balm #2 Recipe

Hanky Panky

Fernet Sour

Fernet-Branca Ice Cream

Hocus Pocus Cocktail

The most viewed fernet branca recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine