The Amaro thread (Fernet Branca, etc.)

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Just finished my bottle recently but haven't restocked. Any similar libations (amaro or other herbal concoctions) others enjoy that I should branch out to?

I do enjoy me some frenet. Can someone explain to me why they call it the bartenders drink of choice though?
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.

Oddly enough, I actually discovered Fernet before becoming a bartender while reading Fergus Henderson's cookbook. Fergus Henderson has a funny section at the end of a book filled with pig ears and lamb brains where he talks about the following hangover cure:

"Here is a cure for any overindulgence, taught to me by my wise father."

2 parts Fernet Branca
1 part crème de menthe
To serve:ice

Method
  • Mix together and drink. Don’t be put off by the colour. Be careful – this is so effective you can find yourself turning to its miraculous powers with increasing regularity. Don’t let the cure become the cause.

 

vav

because the trump thread deserves a pulitzer
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^that. It's, basically medicine, perfect after a meal/drinking.

quirkzoo Do have a Coin? I finally earned mine a month or so back.
 
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^that. It's, basically medicine, perfect after a meal/drinking.

quirkzoo Do have a Coin? I finally earned mine a month or so back.
No coin. I was a bartender in Hawaii 10+ years ago and it wasn't quite a "thing" there yet.

Not Your Father's Root beer + a shot of Fernet. Try it, amirite Frank ;)?
This sounds delicious.

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.
Often make myself a Toronto at home, the below is my post from the mixed drinks thread:

http://www.talkbeer.com/community/threads/mixed-drink-recipes.2018/

Toronto

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).
 
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Often make myself a Toronto at home, the below is my post from the mixed drinks thread:

http://www.talkbeer.com/community/threads/mixed-drink-recipes.2018/
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).

I always stir, strain and serve down, as I don't like ice in my drinks.
 
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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 :)
 
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I'm drinking a Toronto right now after work, with maple in place of the simple.


Works great, but does mute the fernet a bit :(
 
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Anyone have a favorite Fernet? Branca is certainly assertive, I've been drinking quite a bit of Contratto lately however.

Also if you like Amaros I highly suggest trying Cardamaro. It's basically a fortified wine amaro made with Cardoons and Blessed Thistle, among many other herbs and botanicals.
 
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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 :)
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.
 
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Very much so. Branca is the most asseritive in my opinion, so much mint. Contratto is much more mellow with a big dose of cardamom. Luxardo is almost like a baby Branca in terms of flavor. They're all great though.

But we should change this thread to a general Amaro one, may be fun.
 

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