Serve in a Nick & Nora glass
1 1⁄6 oz | Strucchi Bianco Vermouth |
3⁄4 oz | Fernet Branca liqueur |
1⁄2 oz | Galliano L'Autentico liqueur |
Recipe contains the following allergens:
6th January 2025 is The anniversary of Fernand Petiot's death
An unusual, vermouth-based herbal cocktail - very fresh and aromatic.
I came across this cocktail in 2010 at Employees Only in New York City, its birthplace. The recipe I took away from that night called for 30ml (1oz) dry vermouth, 30ml (1oz) rosso/sweet vermouth, 7.5 Galliano, and a mere 5ml (1/6oz) fernet, but I noted: "Originally based only on bianco vermouth with no dry vermouth." I blame their hospitality as it appears their actual recipe for a Fernando is more in keeping with the proportions above.
For all those who liked my previous incarnation, the recipe is 30ml (1oz) dry vermouth, 30ml (1oz) sweet/rosso vermouth, 7.5ml (¼oz) Galliano, and 5ml (1/6oz) fernet.
One serving of Fernando contains 152 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Definitely not dry/sour - I’d say it was getting close to my tolerance for sweetness for a drink served straight up (even though I would drink any of the ingredients by themselves on the rocks on the right day).
Might be better with a dry vermouth instead of bianco to knock the sugar back by 4g or so, but I didn’t really like it enough to experiment.