Name: Appetizer à l'Italienne
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rosso/sweet vermouth; 22.5 ml Fernet liqueur; 2.5 ml Gomme syrup; 1 dash Absinthe

Appetizer à l'Italienne
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Serve in a Nick & Nora glass

Ingredients:
1 ¹⁄₂ oz	Strucchi Rosso Vermouth
³⁄₄ oz	Fernet Branca liqueur
0.08 oz	Gomme syrup
1 dash	La Fée Parisienne absinthe

Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Appetizer à l'Italienne lifestyle thumbnail

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

More cocktails by William Schmidt

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

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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.