Fernet is the new black

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By HANKY PANKY

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Spend a night on the town with any of Boston's restaurant professionals, and you will be introduced to the confusingly addictive elixir that is Fernet Branca. At first taste, this liquid conundrum will make you run for cover; however, before long, you will be swayed by the siren call of Italy's gift to the world.

A bitter Italian digestive, Fernet Branca was created by Bernardino Branca in 1845. Branca began marketing his spirit as a miracle cure, crediting its invention to the fictional Dr. Fernet Svedese and touting its abilities to heal everything from troubles of the spleen to anxiety. During Prohibition, this medicinal designation was particularly handy as it allowed uninterrupted distribution of Fernet Branca in otherwise dry times.

As is the case with many of our favored tipples, the exact recipe for this grape-based spirit is a closely guarded secret. We do know that it's flavored with 27 herbs originating from four continents, including aloe, gentian root, rhubarb, gum myrrh, saffron, zedoary, galangal and red cinchona bark. As a member of the family of bitters, Fernet Branca is perfect as a shot alongside your meal-ending espresso. Argentines consume over a million cases of Fernet a year mixed with Coca-Cola.

Due to its commanding presence, we advocate small doses of Fernet Branca in cocktails. Add the Fernet Branca a spoonful at a time—tasting as you go—until you find the perfect balance. Here's my namesake cocktail, a disarming introduction to the spirit.

HANKY PANKY

1.5 ounce dry gin

1.5 ounce sweet Italian vermouth

1 tsp Fernet Branca

Stir ingredients over ice. Strain into a chilled cocktail glass. Garnish with orange oil.

NOW YOU KNOW. FOR MORE GREAT FERNET RECIPES AND HOW TO USE FERNET WISELY, VISIT LUPECBOSTON.COM.

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