As a former bartender I think it is kind of a hipster thing. It was kind of like a secret handshake, if someone came up to my bar and ordered a fernet there was sort of a wink that we both knew we were cooler than everyone else. There is also the digestif element where it is said to help the stomach after a full meal and there is also the tradition of bartenders/restaurant workers going out after their shift is done, usually to a greasy/comfort food type spot so the digestif in that context makes sense.I do enjoy me some frenet. Can someone explain to me why they call it the bartenders drink of choice though?
No coin. I was a bartender in Hawaii 10+ years ago and it wasn't quite a "thing" there yet.
This sounds delicious.
Often make myself a Toronto at home, the below is my post from the mixed drinks thread:I go through about a bottle a week at this point as it's my nightly sipper. If I'm out I may order a Toronto, but for the most part, 2oz neat in a chilled glass is my preferred method.
First created to highlight the more mellow tones of Canadian whiskey, this Fernet Branca-flecked classic becomes decidedly more assertive when mixed with American rye.
2 oz. rye or Canadian whiskey (My go to is Bulleit)
1/4 oz. Fernet Branca
1/4 oz. simple syrup (1:1)
2 dashes Angostura bitters (optional)
Garnish: strip of orange peel
Combine ingredients in a mixing glass and fill with ice. Stir well for 20 seconds and strain into a chilled glass. Twist orange peel over the drink and use as garnish. (I usually just pour it over ice into a rocks glass).
This is actually the same exact proportions I use, but I prefer a higher proof rye, so I go with Knob Creek (and Knob Creek Rye makes a great sazerac as well- 2oz rye, 1/4oz simple syrup, 2 dashes angostura, stir w/ ice, strain and serve down in a chilled glass that was rinsed with absinthe, garnish with orange or lemon rind twist).Often make myself a Toronto at home, the below is my post from the mixed drinks thread:
Fernet w/ Coke is surprisingly tasty, learned it from some Argentinian friends. I don't know how they can drink so much of it though.You guys need to check out Argentina some time. It's all just the best steaks you've ever had, dulce de leche everything, and fernet everywhere (usually mixed 1 part to 3 parts coke - which works susprisingly well).
And a Toronto sound a lot more appealing than the city ever did