Fabulous Fall Fernet Cocktails
Fall is upon us and with the changing of the leaves comes a changing of the palette. Our tastebuds yearn for flavors that are warmer and more full-bodied. Spicier and more herbal. And no, I'm not talking about Pumpkin Spice Lattes. I'm talking about Fernet Branca. The Italian mother of all digestifs.
I have been in love with Fernet Branca since my very first sip 5 years ago. As a foodie, and someone who has a tendency to indulge in large quantities of decadent foods, Fernet has become my best friend after a big meal. It was created in 1845 and has been lauded ever since for it's intense medicinal properties and unique flavor. Drinking it neat has always been my go-to as it's usually the preferred method of true amaro aficionados. Yet since Fernet is made with 27 herbs, roots, and spices, the taste profile is so complex, it can be mixed seamlessly into countless cocktails. Here are two different cocktails made with Fernet Branca as well as one also made with the most luxurious Sweet Vermouth on the market, Carpano Antica. They both encompass everything we love about fall: The colors, the flavors, and the feeling.
The Italian Mule
3/4 oz Fernet Branca
1/4 oz Carpano Antica
1/2 oz fresh orange juice
Layer 1st 3 ingredients in a large wine glass over ice and fill to top with Ginger Beer. Garnish with fresh mint and fresh orange segments.
Fernet Fall Cider
1 oz Fernet Branca
2 dashes of Angosturra Bitters
1 tablespoon honey
1 squeeze of fresh lemon juice
5 oz of spiced Apple or Pear cider
Garnish with Apple slice and a cinnamon stick
In a shaker with ice, shake Fernet, bitters, honey, lemon juice, and cider. Strain in a clear mug over ice. Garnish with apple and cinnamon stick. A sprig of Rosemary can also work great.
Salute per cent'anni!!!!
This post was sponsored by Fernet Branca and Carpano Antica.