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Popular in [[Argentina]], it is often taken as a national beverage. The production in this country is around 25 million litres, 35% sold in [[Buenos Aires province]] and Federal District and 30% in [[Córdoba_Province_(Argentina)|Córdoba province]] (with a population of 3 million people).<ref>{{es icon}} [http://www.clarin.com/diario/2005/06/02/conexiones/t-988028.htm Clarín newspaper : El fenómeno fernet]</ref><ref>{{es icon}} Clarín newspaper [http://www.ieco.clarin.com/notas/2008/02/11/01603486.html Los argentinos vuelven al vermouth y al whisky importado]</ref> It is commonly mixed with [[cola]] (usually 1 part fernet, 9 parts cola), but it is also drunk with [[soda water]] (in an "old fashioned way"), or even pure. This popular variety of Fernet is not the same as the Fernet sold by the Czech distillery R. Jelínek which features a more cinnamon flavor.
Popular in [[Argentina]], it is often taken as a national beverage. The production in this country is around 25 million litres, 35% sold in [[Buenos Aires province]] and Federal District and 30% in [[Córdoba_Province_(Argentina)|Córdoba province]] (with a population of 3 million people).<ref>{{es icon}} [http://www.clarin.com/diario/2005/06/02/conexiones/t-988028.htm Clarín newspaper : El fenómeno fernet]</ref><ref>{{es icon}} Clarín newspaper [http://www.ieco.clarin.com/notas/2008/02/11/01603486.html Los argentinos vuelven al vermouth y al whisky importado]</ref> It is commonly mixed with [[cola]] (usually 1 part fernet, 9 parts cola), but it is also drunk with [[soda water]] (in an "old fashioned way"), or even pure. This popular variety of Fernet is not the same as the Fernet sold by the Czech distillery R. Jelínek which features a more cinnamon flavor.


The drink has been popular in the [[San Francisco Bay Area]] since before [[Prohibition]];<ref name="Nate Cavalieri">{{cite news | first=Nate | last=Cavalieri | coauthors= | title=The Myth of Fernet | date=2005-12-07 | publisher= | url =http://www.sfweekly.com/2005-12-07/news/the-myth-of-fernet/full | work =[[SF Weekly]] | pages = | accessdate = 2010 }}</ref> and as of 2008, San Francisco accounted for 25% of US consumption.<ref>{{Harv|Curtis|2008}}</ref> San Francisco bars usually serve fernet as a [[Shooter (mixed drink)|shot]] followed by a [[ginger ale]] [[chaser]].<ref name="Nate Cavalieri" />
The drink has been popular in the [[San Francisco Bay Area]] since before [[Prohibition]];<ref name="Nate Cavalieri">{{cite news | first=Nate | last=Cavalieri | coauthors= | title=The Myth of Fernet | date=2005-12-07 | publisher= | url =http://www.sfweekly.com/2005-12-07/news/the-myth-of-fernet/full | work =[[SF Weekly]] | pages = | accessdate = 2010 }}</ref> and as of 2008, San Francisco accounted for 25% of US consumption.<ref>{{Harv|Curtis|2008}}</ref> San Francisco bars usually serve fernet as a [[Shooter (mixed drink)|shot]] followed by a [[ginger ale]] [[chaser]]<ref name="Nate Cavalieri" />and calling it "taking the train to Fernal Heights.


Fernet gained additional visibility when it was reported to be the favorite drink of [[2007 U.S. Open Golf Championship|2007]] [[U.S. Open (golf)|U.S. Open]] winner [[Ángel Cabrera]].<ref>{{cite news | first=Alan | last=Shipnuck | coauthors= | title=Grand Opening | date=2007-06-20 | publisher= | url =http://www.golf.com/golf/tours_news/article/0,28136,1635158,00.html | work =Golf.com | pages = | accessdate = 2007-08-07 | language = }}</ref>
Fernet gained additional visibility when it was reported to be the favorite drink of [[2007 U.S. Open Golf Championship|2007]] [[U.S. Open (golf)|U.S. Open]] winner [[Ángel Cabrera]].<ref>{{cite news | first=Alan | last=Shipnuck | coauthors= | title=Grand Opening | date=2007-06-20 | publisher= | url =http://www.golf.com/golf/tours_news/article/0,28136,1635158,00.html | work =Golf.com | pages = | accessdate = 2007-08-07 | language = }}</ref>

Revision as of 17:52, 28 April 2011

Fernet drinks products.

Fernet (Italian pronunciation: [fɛrˈnɛt]) is a 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,[1] with a base of grape distilled spirits, and coloured with caramel colouring. Ingredients rumored to be in fernet include codeine, mushrooms, fermented beets, coca leaf, gentian, rhubarb, wormwood, zedoary, cinchona, bay leaves, absinthe, orange peel, calumba, echinacea, quinine, ginseng, St. John's wort, sage, and peppermint oil.[1]

Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. It contains 45% alcohol by volume. It may be served at room temperature or on the rocks (with ice). A mint-flavoured version of fernet is also available.

Because of its list of ingredients, a number of home remedies call for fernet, including for the treatment of menstrual and gastrointestinal discomfort, hangovers, baby colic, and (formerly) cholera.

Its flavor has been described as "like black licorice-flavored Listerine."[2]

Popularity

Popular in Argentina, it is often taken as a national beverage. The production in this country is around 25 million litres, 35% sold in Buenos Aires province and Federal District and 30% in Córdoba province (with a population of 3 million people).[3][4] It is commonly mixed with cola (usually 1 part fernet, 9 parts cola), but it is also drunk with soda water (in an "old fashioned way"), or even pure. This popular variety of Fernet is not the same as the Fernet sold by the Czech distillery R. Jelínek which features a more cinnamon flavor.

The drink has been popular in the San Francisco Bay Area since before Prohibition;[2] and as of 2008, San Francisco accounted for 25% of US consumption.[5] San Francisco bars usually serve fernet as a shot followed by a ginger ale chaser[2]and calling it "taking the train to Fernal Heights.

Fernet gained additional visibility when it was reported to be the favorite drink of 2007 U.S. Open winner Ángel Cabrera.[6]

The experience of drinking fernet has been described as:

The easiest way to explain the taste is to imagine Jägermeister without the sugar. You shoot it, immediately getting a strong hit of mouthwash - drying the mouth out, stinging the tongue. Its kind of like getting hit in the nose. Your brain hurts, your eyes sting and water, you cough a bit. Then, as soon as it begins a warm wave of relief washes over and you are left baptized in Italian herbals and golf ball eyed awake.[7]

Cocktails

Fernet can be mixed into cocktails, though the strong taste can overwhelm other ingredients. It can replace bitters in recipes; for instance, the Fanciulli cocktail is a Manhattan with fernet instead of Angostura bitters.[8] The Toronto is another take on the Manhattan, and is made with whiskey, fernet, and bitters.

The chef Fergus Henderson offers a recipe, entitled both "A Miracle" and "Dr. Henderson" that approximates Brancamenta by combining two parts fernet with one part crème de menthe over ice. The recipe states that this cocktail can be used as a cure for overindulgence.[9]

See also

References

  1. ^ a b Cavalieri, Nate (Dec 7 2005). "The Myth of Fernet - Page 2". SF Weekly. Retrieved 2010. {{cite web}}: Check date values in: |accessdate= and |date= (help)
  2. ^ a b c Cavalieri, Nate (2005-12-07). "The Myth of Fernet". SF Weekly. Retrieved 2010. {{cite news}}: Check date values in: |accessdate= (help); Cite has empty unknown parameter: |coauthors= (help)
  3. ^ Template:Es icon Clarín newspaper : El fenómeno fernet
  4. ^ Template:Es icon Clarín newspaper Los argentinos vuelven al vermouth y al whisky importado
  5. ^ (Curtis 2008)
  6. ^ Shipnuck, Alan (2007-06-20). "Grand Opening". Golf.com. Retrieved 2007-08-07. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  7. ^ Logan B. (2008-08-28). "Fernet Branca and a Bartender's Love Affair with it". MetroWize. Retrieved 2010-01-19.
  8. ^ Eric Felten (2009-01-03). "Making Bitter Fernet-Branca Much Easier to Swallow". Wall Street Journal.
  9. ^ Fergus Henderson (2004). The Whole Beast: Nose to Tail Eating. Ecco. ISBN 0060585366. {{cite book}}: Unknown parameter |month= ignored (help)


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