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.
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
triple sec
Triple sec is an orange-flavoured liqueur that originated in France. It usually contains 20–40% alcohol by volume. Triple sec is rarely consumed neat, but is used in preparing many mixed drinks such as margaritas, cosmopolitans, sidecars, Long Island iced teas, and mai tais.
(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.
The vermouth and Beefeater Gin (our brand of choice for this co*cktail) smooth out Fernet-Branca's herbal bite — but only a bit. Instructions: In a mixing glass with ice, combine one and a half ounces of gin, one and a half ounces of Fernet-Branca, and one ounce of sweet vermouth.
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.
Fernet (Italian pronunciation: [ferˈnɛt]) is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of distilled grape spirits.
We start with the only truly well-known Fernet Branca recipe: the Hanky Panky. The ingredients that are here to tame the fernet? Gin and sweet vermouth.
Famously known as a drink consumed to fend off food comas and digestive issues, fernet is often offered these days after heavy meals to prevent fatigue, soothe indigestion, and cure hangovers.
Fernet can be enjoyed chilled, over ice, or at room temperature. 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.
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.
Consequently, some traditionalists insist an Old-Fashioned should be made with rye, but bourbon is equally correct and the choice of whiskey should be entirely up to the personal taste of the drinker. Bourbon makes a mellow, slightly sweeter drink, while rye adds more spice and kick.
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.
Another of Boelte's popular Fernet-inspired creations was The Waterfront, a (very) bitter highball made with lime, mint, ginger beer and two full ounces of Fernet-Branca and one ounce of Branca Menta. “It features the most Fernet of any co*cktail to date,” boasts Boelte.
It's absolutely delicious, and for bartenders, it's almost like a secret handshake — a sign of the end of a long night. After a shot of fernet, you can go home without stomach discomfort, and a bit of pep in your step. Don't work in the service industry?
Fernet Branca is best consumed after dinner as a digestif, served neat in a small sherry or cordial glass. It takes some time to go through a bottle that way, and it takes some time to acquire the taste, but once you do it is exquisite.
Like a Mimosa for people who like their brunch co*cktails on the herbal side, this unexpected mixer works incredibly well with the bitter Italian spirit. Make sure to balance it out with an Italian prosecco—or even a white or red Lambrusco—that errs on the sweeter side.
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.
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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)")
