Call Me Bitter

When I was a kid, anything that didn't taste good could be explained away as "it's an acquired taste." So was that code for "when you get older you'll have no taste buds left?" Hard to say, but I couldn't get with many of the members of the bitter family, especially when it came in liquid form, including tonic water and the elusive and Anglophilic Schweppes Bitter Lemon. Even Campari, which I consume happily now, either with soda or as part of a Negroni, was off limits. And what was with that bait and switch when it looked all cherry-sweet?

Fast forward to my bar set up today and you'll find six different types of bitters, which I use in all manner of cocktails. My latest discovery (ok, this stuff has been around since 1845) is Fernet Branca, an Italian alcoholic (40%) drink that has a distinctive bitter, herbal taste. Its manufacturer explains that it is made form over 20 different herbs, spices and roots, sourced from four different continents with the final product then aged in oak barrels for twelve months.


One whiff and you know you're in for some strong stuff, but it's not so out there, flavor wise that only the strong can handle it (like Vegemite). It has an earthy, medicine-y herbal taste, sort of similar to an alcoholic, herb flavored Ricola. Now there's a great marketing pitch, eh?

When I first heard about Fernet Branca, the description made it seem like you use it so sparingly that a 750 ml bottle would not only last you a long time, but would eventually make a handy heirloom, so I opted for the 375ml bottle which was very hard to find, by the way. Now that I've gotten the bug, I'll go big next time.

If you go online, there are all sorts of cool, old school euro-type cocktails you can use it in, but why not start slowly and ask your local barkeep to add a splash to your Manhattan. You'll be pleasantly surprised.

Let me know what you think of it and what drinks you're mixing up with it.

For more info, go to the official Fernet Branca website.

--Savage