Ladies United for the Preservation of Endangered Cocktails – Boston

This week in the Dig I wrote a brief history of the cult favorite Fernet Branca.  If you are new to the world of Fernet having an entire bottle sitting on your shelf can seem a bit daunting, to say the least.  You’ve choked down a few shots in an attempt to be part of the club, but the appreciation for this bitter elixir isn’t quite there yet.  It seems as though the eagle with the Fernet in his talons is taunting you as you’re thinking there must be an easier way to get to the bottom of that green bottle.

Fear not my friends!  Here are a few more cocktails to help open your palate to the complex and ultimately rewarding world of Fernet Branca.

FERNET AND COLA

An entire country can’t be wrong.  In Argentina one million cases of Fernet Branca are consumed annually in this fashion.  Fernet and Cola is a delicious, symbiotic relationship in which the bitterness of the Fernet and the sweetness of the cola temper one another perfectly.  It’s a balanced boozie bear hug in a glass.

TORONTO
2 oz Rye 
.5 oz Fernet Branca
Dash of Simple Syrup
Dash of Angostura Bitters

Stir ingredients with ice for 30 seconds.  Strain into a chilled cocktail glass.  

I have frequently described this drink as my savior as it is equally adept at “setting me straight” the day after a night of overindulgence or soothing a very full belly after a deliciously large meal.  I prefer to use a rye of higher proof when making this cocktail, such as Rittenhouse Rye or Sazerac 6 Yr Rye.  

The ROOT OF ALL EVIL
This recipe comes to us courtesy of Jeff Grdinich, White Mountain Cider Company, Bartlett NH.  He describes it as his irreverent tribute to Chuck Taggart and Chuck’s cocktail, the Hoskins.
2 oz Bulleit Bourbon
.75 oz Grand Marnier
.5 oz Luxardo Maraschino
.5 oz Fernet Branca

Stir ingredients over ice and strain into a chilled cocktail glass.  If you are using LUPEC approved vintage glassware, chill down a second stem and invite over a friend because this is a pretty big cocktail!  

PORTENO
This one come to us courtesy of Murray Stenson at the Zig Zag Cafe in Seattle.
.75 oz Bourbon
.5 oz Cherry Brandy
.5 oz Fernet Branca
.5 oz Velvet Falernum
.5 oz Fresh Lime Juice

Shake all ingredients with ice and strain into a chilled cocktail glass.  

 
INVERNO
1 oz Aperol
.5 oz Fernet Branca
1 oz Tonic Water

Build over ice in a low ball.  Garnish with an orange slice and enjoy

QUATRO PUNTI
1 oz Punt e Mes
.5 oz Fernet Branca
Soda Water

Build over ice in a highball, adding soda to taste.  Garnish with an orange slice.

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