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Fernando
An unusual, vermouth-based herbal cocktail - very fresh and aromatic
Stephan Gröhn
11th October at 17:12
The former incarnation isn’t bad at all but I prefer the latest recipe because of its minty freshness.
11th October at 17:02
I wonder where the mint tones come from here. Guess Galliano because Fernet Branca needs Branca Menta for that…
19th August at 13:07
Very minty and secondarily herbal. Certainly refreshing. Not sure I love it though.
19th August at 13:16
Second attempt, and based on connects here went with Cocchi Americano, 15 fernet and 15 Strega. More to my taste.
10th May at 10:45
Fernando is ugly and thick, but not completely without charm.
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.
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.
27th January at 23:00
Delightful drink, tempted to use a liquorice stick segment as a garnish.
11th January at 20:20
Branca Menta is too overpowering in this, but I love the drink nonetheless... I did use Cocchi Americano, so that might have tamed the Branca a bit, who knows. (11 Jan 2024, 3:20p)
19th August at 13:05
Cocchi Americano sounds like potentially a good sub here.
6th January at 16:38
Fresh, intense, complex but harmonious cocktail though no big fan of Fernet-Branca. I used Liquore Strega instead of Galliano L'Autentico liqueur, they are so similar. Next time, I might use a little less Fernet-Branca, possible 15 ml.
2nd December 2023 at 03:18
Its fascinating how 3/4oz of Fernet quietly disappears in this cocktail. I enjoyed it, but am mostly fascinated by how this combination works.