Appetizer à l'Italienne

Difford’s Guide
Discerning Drinkers (5 ratings)

Serve in a Nick & Nora glass

Ingredients:
1 12 oz Strucchi Rosso Vermouth
34 oz Fernet Branca liqueur
0.08 oz Gomme syrup
1 dash La Fée Parisienne absinthe
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Nick & Nora glass.
  2. Prepare garnish of lemon zest twist..
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

Although this bittersweet, herbal cocktail's name suggests serving before a meal, its perhaps best enjoyed as a digestivo.

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History:

The Appetizer à L'Italienne was first published in William Schmidt's 1892 book The Flowing Bowl – What and When to Drink.

Appetizer à l'Italienne.
2/3 of vino vermouth,
1/3 of Fernet Branca,
1 dash absinthe,
2 dashes of gun.
A little ice in the glass, stir well, strain, and serve.

William Schmidt, The Flowing Bowl, 1892

Nutrition:

One serving of Appetizer à l'Italienne contains 125 calories

Alcohol content:

  • 0.9 standard drinks
  • 18.13% alc./vol. (18.13° proof)
  • 12.7 grams of pure alcohol

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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Andy Parnell-Hopkinson’s Avatar Andy Parnell-Hopkinson
4th January at 10:17
Super little drink. Clearly only for fernet lovers.
Helen Clipsom’s Avatar Helen Clipsom
3rd January at 22:43
Fernet Branca is the work of the Devil :)