Fernet is a bitter herbal liqueur from Italy, known for its strong bitterness and high alcohol content of 39-50%. It is typically served as a digestif after meals.
How it is made
Fernet is made by infusing herbs, roots, and spices in alcohol. Common ingredients include saffron, chamomile, rhubarb, aloe, and myrrh. The mixture is left to steep, resulting in a dark-colored liqueur with a distinctive bitter taste.
History
The origin of the name Fernet is uncertain. It may be linked to a Swedish doctor named Fernet who created a medicinal balm in the late 18th century. The first Fernet liqueur was Fernet Vittone, produced in 1842. In the mid-19th century, it was marketed as a remedy for various illnesses, including cholera.
How it is served
Fernet is typically served neat as a digestif after meals. In Argentina, it is often mixed with Coca-Cola. It can also be used in cocktails, though its strong flavor may dominate other ingredients. Cocktails on this site that include Fernet include Blood Diamond, Hog Inna Minty, and Fernet Alexander.
Adapted from the Russian Wikipedia article Фернет, available under CC BY-SA 4.0.
Kinds of Fernet
- Fernet-Branca (25 cocktails)