Fernet Branca Liquer

Fernet Branca is a bitter Italian amaro in the fernet style, and it sits at the savory, medicinal-herbal end of the liqueur shelf rather than the sweet end. Expect an intensely bitter, menthol-cool and resinous profile: aromas of mint, saffron-like spice, myrrh and bitter root, with a dry, lingering finish. Sweetness is low compared with most liqueurs, and a small amount of sugar mainly serves to soften the bitterness. Styles like this are usually bottled at a higher proof than typical amari, so check the label for the exact ABV. The traditional way to drink it is straight, in a small glass, as a digestif after a meal. Serve it at room temperature to bring out the herbal aromatics, or chilled from the freezer if you want a more restrained, mint-forward edge. A small tulip glass or a standard rocks glass works well. Newcomers often find a splash of cold soda water or a single large ice cube helps open it up and tames the bitterness without flattening it. In the bar, Fernet Branca works as a strong modifier. In a Hanky Panky, a small measure rounds out gin and sweet vermouth with a bitter, minty depth. In a Toronto cocktail, it joins rye whiskey, simple syrup and bitters for a spirit-forward drink with a dry, herbal finish. It also suits a Fernet and Coke, a long drink that makes the bitterness easy to approach. Use it sparingly in stirred drinks, since a bar spoon or a quarter ounce is often enough to change the whole profile. For food, it follows rich or fatty dishes well, such as cured meats, aged cheeses, or a plate of roasted pork. Its bitterness cuts through richness in the same way a strong espresso would, and a glass poured alongside coffee is a familiar way to end a long dinner.