Using alternative brands of fernet plays down the intensely minty, medicinal profile this co*cktail would otherwise have.
The rich cinnamon and baking-spice flavors of the fernet brings a flavor of black tea forward while the orange fragrance also comes through.
When I first toldDanielabout this co*cktail, I described it as an easy fall whiskey drink with fernet, stirred, strong, and spicy.
"Yes to the fernet!" he responded.
So I must apologize, because thisisan easy (and delicious) fall whiskey drink, just like I said, using rye, a little triple sec, and fernet—but notthatfernet.
Fernet-Branca, the brand of fernet you're probably most accustomed to seeing, is far from the only one around, and it wasn't even the first. InAmaro, expert-in-all-things-bitter Brad Thomas Parsons says that, while the category is loose, fernets generally have a few things in common: a high ABV (between the high 30s and 50%), a dark brown color, and certain herbs, including myrrh, saffron, chamomile, rhubarb root, aloe ferox, and mint, though the exact recipes are generally kept hush-hush. Branca's includes 27 botanicals sourced from four different continents, resulting in a fernet that's extremely minty and bold, even medicinal in flavor.
This drink is not good with that fernet.
Instead, this simple co*cktail from Gabe Cothes, the former lead bartender at San Francisco's now-closed Salt House, calls for R. Jelínek Czech-style fernet, a bottle I've spotted around town more and more frequently. The Jelínek "is worlds apart from Branca," says Cothes. "Branca has both a menthol and earthy quality, Jelínek does not. The Czech-style version is heavy on warm spice, especially cinnamon. It is softer on the palate." While Branca is a little aggressive, Cothes calls the Jelínek "comforting."
When it's stirred with rye and a little triple sec, and topped with a twisted orange peel, the rich cinnamon and baking-spice flavors of the fernet make for a silky, coherent, well-integrated drink that latches into the rye's spice and brings a flavor of black tea forward. The little bit of orange fragrance comes through, too; if you like the bergamot notes of Earl Grey tea, and if you likeOld Fashioneds, this concoction is perfect for you. It helps that it's super simple to make: Just sweeten an ounce and a half of whiskey with a quarter ounce each of triple sec (Cothes calls for Combier; Cointreau works, too) and fernet; stir it on ice; and strain it onto new, big ice in a fancy glass, if you like a proper presentation.
Cothes adds a cinnamon stick to further boost the drink's cozy aromas. He calls his co*cktail "Old Timber," saying that "the garnish looked like old wood that had fallen into the water." It's the kind of thing you want to sip after an evening walk on the first day you've noticed the weather cooling.
But I'll be drinking it deep into winter, especially since I've discovered that Jelínek isn't the only fernet that's great in this drink. Made withFernet Leopold—a Denver-produced version that's flavored with black pepper, blackstrap molasses, dandelion root, sarsaparilla, and three different types of mint—the co*cktail is drier and brighter, spicy and boozy but remarkably crisp and refreshing, too, with a piney side that's perfect for whetting your appetite before a big meal. It's not the cinnamon-y drink Gabe Cothes designed, but it's going to be a regular in my rotation from now on.
I also love it with smooth, herbalFernet Francisco, which is flavored with rhubarb, gentian, cardamom, bay leaves, and chamomile, and has so little sugar it can't officially be categorized as a liqueur. The dry fernet lets the whiskey's spicy side and the orange liqueur's soft, aromatic character shine, adding a bitter, earthy edge that fits the co*cktail's woodsy name.
It may not quite be the season for lighting the fireplace, but when that day comes, I'll be ready.
1/4 ounce (7ml) Jelínek Czech-style fernet, Fernet Leopold, or Fernet Francisco (see notes)
1/4 ounce (7ml) triple sec, such as Combier or Cointreau
Cinnamon stick and orange twist, for garnish
Directions
Add rye, fernet, and triple sec to a mixing glass and fill with ice. Stir until well chilled, about 30 seconds. Add a large ice cube to a rocks glass and strain co*cktail into glass. Garnish with cinnamon stick, express orange oils onto drink, and add twist to glass.
Special Equipment
Mixing glass and co*cktail strainer
Notes
Be careful with your fernet: This drink comes out medicinal and menthol-heavy when made with the popular Fernet-Branca. Instead, use cinnamon-y Jelínek Czech-style fernet, minty Fernet Leopold, or super-dry Fernet Francisco.
(Cothes calls for Combier; Cointreau works, too) and fernet; stir it on ice; and strain it onto new, big ice in a fancy glass, if you like a proper presentation.
Depending who you ask, the Toronto is either a variation on the Manhattan or the Old Fashioned. The former camp notes that Fernet-Branca replaces sweet vermouth, while the latter camp says the fernet merely modifies the classic Old Fashioned formula of whiskey, sugar and bitters.
The ingredients that are here to tame the fernet? Gin and sweet vermouth. Both of those have enough herbal heft to take on a fernet: Gin brings juniper to the bout, of course, and perhaps it goes without saying that you should choose a juniper-forward gin for this.
Rye whiskey is a classic, American spirit that can bring spicy, bold elements to classic co*cktails like a Sazerac, which is the official co*cktail of the city of New Orleans, or an Old Fashioned, one of the most crowd-pleasing, simple co*cktails you'll ever make.
In fact, what came to be known as Fernet-Branca has become so synonymous with Fernet as a liquor category that "Fernet-Branca" is often misunderstood to be the name of the liquor type, while in reality "Fernet" serves as a moniker to signify a style of drink, and "Branca" is actually this liquor's brand name.
So Fernet is spun as a sort of digestif,” she says. It's not exactly wellness, but it's about as close to “self-care” for bartenders as I've heard. You do even a shot or two through the night of whiskey or tequila, and you could feel that during or after your shift.
Fernet con coca (Spanish pronunciation: [feɾˈne(ð) koŋ ˈkoka], "Fernet and co*ke"), also known as fernando, its diminutive fernandito ( Spanish pronunciation: [feɾnanˈdito]), or several other nicknames, is a long drink of Argentine origin consisting of the Italian amaro liqueur fernet and cola, served over ice.
The ubiquitous bitter herbal liqueur of the bartender world, and—according to some—another reliable stomach aid and/or hangover remedy. Despite any temptation to talk over-fancy, especially when ordering a shot of this potent stuff to impress your bartender, you DO pronounce the “T” here.
Fernet has a higher alcohol content than most bitters: it's 40 to 45% alcohol. You can use a splash in co*cktails or coffee, stir it into a cola (as the Argentinians do), or even drink it straight (as San Francisco bartenders do).
You don't need to keep it in the fridge, but you should store it out of direct sunlight as exposure to heat can water down the flavor. Like other syrupy and high ABV liqueurs, a bottle of fernet will keep for around 6 months or even longer after opening because the high alcohol content prevents spoiling.
Most of the time it's enjoyed as a shot, but it can also be mixed into coffee and espresso or used as an ingredient in a co*cktail. Campbell says Italians drink fernet “neat, throughout the day and after a meal.” But bar consultant Cari Hah finds drinking “it straight up is challenging for people new to it.
While they share some similarities due to the presence of herbs and spices, they taste different from each other. Jagermeister is sweeter and has a more syrup-like consistency. Fernet is much more bitter than Jagermeister with a higher alcohol content as well.
It pairs well with everything from brandy and vermouth to nutmeg and apples. Rye co*cktails are perfect for the cold weather and there are plenty of ways to enjoy them. Try something appropriately seasonal like the Mott & Mulberry which features apple cider, maple syrup, and lemon.
American Rye whiskey tends to have a bit more spice, with savory undertones in the whiskey's finish. American Rye whiskey is typically used over Bourbon in the classic co*cktail recipe. This is because an average co*cktail recipe calls for sugar or a mixture or sweeter liquors.
At 100 proof as per American bottled-in-bond standards, it has just the right amount of rye oomph to play off a variety of bitters styles (whether spicy, nutty, fruity or aromatic) and can take on some sweetness without making the drink taste too unctuous.
Angostura Aromatic Bitters are almost 90 proof! (In some ways, that makes Angostura a little like Fernet-Branca — a quite powerful bitter booze with a comparatively less sweet profile that comes in at a surprisingly high proof.)
Also called Swedish tincture, is a bitter and a traditional herbal tonic, the use of which dates back to the 15th century. Or even before. A Fernet is a bitter and it can also be a liqueur depending of the sugar level of the beverage. Actually you may also find alcohol free Swedish bitters.
If you're still easing into the realm of fernet, this drink is a great gateway. Instructions: In a co*cktail shaker with ice, combine one ounce of Fernet-Branca, one ounce of añejo tequila, and half an ounce of freshly squeezed lime juice. Shake it up and strain into a tall glass with fresh ice.
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:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__09__20160901-old-timber-co*cktail-vicky-wasik-3-7ef1c9d43c374f3da2c6373b8604d961.jpg "Old Timber (Rye co*cktail With Fernet) Recipe (1)")
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__09__20160901-old-timber-co*cktail-vicky-wasik-1-080664a718ff49dabed777cb86861333.jpg "Old Timber (Rye co*cktail With Fernet) Recipe (2)")
