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.
Fernet Manhattan
A herbaceous spin on the classic Manhattan
Difficulty: Expert
Ingredients
- 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
Instructions
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Lightly press the mint with your palm and place inside your mixing glass
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Add ice and top with rye, vermouth, fernet, bitters and stir until chilled
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Zest and garnish the martini/coupe glass with orange and strain into glass
