Fernet Branca Cocktail
1/4 Fernet Branca. (Generous 1/2 oz Fernet)
1/4 Italian Vermouth. (Generous 1/2 oz Martini & Rossi)
1/2 Dry Gin. (Generous 1 oz Death’s Door Gin)
Shake well and strain into cocktail glass.
One of the best “morning-after” cocktails ever invented. Fernet-Branca, an Italian vegetable extract, is a marvelous headache cure. (No advt.)
The next time I have such a bad hangover that I feel like I’m standing on Death’s Door, I’ll have to give this a try. Unfortunately, tonight, I didn’t start with a head or stomach ache, so can’t vouch for any particular therapeutic effect. I guess I hope the Fernet Branca Cocktaill is good for me in some manner, as it isn’t all that attractive looking. And, well, it pretty much just tastes like Fernet.
When checking for versions of this cocktail, I did see that other authors frequently call for Brandy instead of Gin. Might be an improvement?
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.