I just couldn’t understand it. Bartenders all over Toronto were obsessing over Fernet, and after years of trying, I was about ready to accept that “IT’S OK, you don’t have to like everything”. That’s until a fateful trip to Thoroughbred Bar in Toronto changed my mind.
As much as I encourage everyone to bring out their inner bartender, it’s important to pay respect to the bartenders that work day and night to bring you creative libations! With that said, I finally added Fernet Branca to my home bar and I’m very happy I did. The cocktail I’ve made here is a slight variation on a manhattan. Fernet can be overwhelming, so I’d recommend small doses for those new to this herbaceous liquor.
A herbaceous spin on the classic Manhattan
- 1.5 oz Rye preferably 100% Rye
- 1 oz Antica Formula Vermouth
- 1/3 oz Fernet Branca
- 2 dashes Angostura Bitters
- 3 leaves Mint
- 1 zest Orange
Lightly press the mint with your palm and place inside your mixing glass
Add ice and top with rye, vermouth, fernet, bitters and stir until chilled
Zest and garnish the martini/coupe glass with orange and strain into glass