Fernet Branca
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Fernet Branca is a bitter, aromatic spirit made from 27 herbs and spices, including myrrh, rhubarb, chamomile, cardamom, aloe, and saffron, with a base of grape alcohol. The recipe is a secret, and was created by the young Maria Scala in 1845 in Milan as a medicine. Scala's name became Maria Branca through marriage, and the product's name was born. The Fernet Branca is still produced in Milan by the company Fratelli Branca, overseen by the Branca family, though the recipe of the Italian product differs slightly from that of American bottles due to restrictions on opiates.
Fernet Branca is usually served as a digestif after a meal, but may also be enjoyed with coffee and espresso, or mixed into coffee and espresso drinks. It may be enjoyed neat at room temperature or on the rocks (with ice). In America it might be served as a shot, followed by a ginger ale back (also known as a chaser).
Widely popular in Argentina, it is often mistaken as a national beverage. The most common preparation is with Coca-Cola. To make a Fernet and Coke, use a tall glass filled with ice (tubo), then pour the Fernet up to 1/3 of the glass, top off with Coke. Serve with the can of Coke and a straw. More recently, it has become very popular in San Francisco, which now consumes more Fernet per capita than any other locale in the world.[1]
Because of its mysterious list of ingredients, there are a number of home remedies that call for Fernet Branca, including treatment of menstrual and gastro-intestinal discomfort, hangovers, baby colic, and (once upon a time) cholera.
A mint-flavored version of Fernet Branca, Brancamenta, is also available.
