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Fernet is an Italian type of amaro, in other words, a group of bitter herbal liqueurs with a strength of up to 45%. The exact composition and proportions depend on the manufacturer, but the classic ingredients are: myrrh, rhubarb root, chamomile, cardamom, aloe, oregano and saffron. Grape alcohol is taken as the basis of the tincture, and the finished drink gets a rich brown tint by adding caramel.
Historical information
There are several versions of the origin of bitters, several European countries claim to be the birthplace of fernet: France, Italy, Czech Republic, Austria. However, most researchers agree that this liquor appeared in the XNUMXth century in the Italian region of Lombardy.
Presumably, the creators of the new alcoholic drink were the pharmacist Bernardino Branca (the founder of the most famous Italian brand Amaro) and his companion, the Swedish doctor Mr. Fernet, after whom the bitter is named.
Production features
To get a real fernet, all herbs are soaked in grape spirit, then the tincture is filtered and aged in oak barrels for 6 to 12 months. The exact details of the technology, again, depend on the individual manufacturer and are not made available to the general public.
Types (brands) of fernet
In Italy, so far only Branca brand amaro liqueur has the name “Fernet”, although products from other manufacturers may be close to this bitter in composition. The Fernet Branca recipe has been kept in the strictest confidence for more than a century and a half: the date of birth of the drink is considered to be 1845. The manufacturer claims that the liquor contains 27 herbs, most of which grow outside of Europe and are supplied to the country specifically for the manufacture of the famous drink.
In the Czech Republic, fernet Stok (“Stock”) is produced. Czech fernet insist on only 14 herbs, but they are collected in the Alps. The strength of the classic variation is 40%, however, for ladies and lovers of alcohol, there is a citrus fernet with a strength of only 30%.
Despite belonging to the same type of alcohol, Stock should by no means be confused with Branca – these drinks have a completely different composition, “intersecting” only a few ingredients, and, accordingly, a different taste.
The fernet drink is very popular in Argentina, where it was brought by Italian emigrants. Refugees used herbal liquor more for medicinal purposes, but Argentines quickly appreciated the taste of the “medicine”, and today the country produces more than 50 million liters of fernet per year. From here, the bitter came to other states of Latin America.
In addition, fernet fell in love in Denmark and in the US state of California – there, in almost any bar, you can order a strong Italian bitter with ginger beer.
How to drink fernet
Any fernet liqueur is most often served after a hearty dinner, since the medicinal herbs contained in the composition promote digestion, so the drink perfectly copes with the role of a digestif (alcohol after a meal). For the same reason, fernet can be drunk before meals, so that the food is better absorbed. Herbal liqueur is also often added a couple of drops to coffee or tea.
Some gourmets drink fernet in its pure form – both chilled and at room temperature, snacking on citrus fruits – mainly oranges and grapefruits. The degree of heating affects the aroma and sharpness of taste, the higher the serving temperature, the stronger the herbs are felt.
Fernet with cola is considered a classic combination (the proportions depend on the taste of the taster), it is also not forbidden to dilute strong liquor with soda, plain water, lemon juice.
Cocktails with fernet
Being a bitter, fernet easily replaces angostura in cocktails such as Manhattan, The Little Prince, Bourbon and others. However, there are recipes created specifically for this drink:
- Hanky Panky – mix one part London Dry gin and vermouth, add a few drops of fernet, garnish with orange zest.
- Apple Stock – 1 part fernet Mix the stock with 3 parts apple juice, add ice and ground cinnamon to taste.