They say 25 percent of the Fernet Branca poured in the United States is consumed in San Francisco. Created originally as a digestive, the Italian bitter has found its way onto the cocktail ingredient list along with fellow Italian, Punt e Mes, a dark, slightly bitter vermouth. The Apothecary recipe calls for a dose of creme de menthe to highlight the Fernet flavors.
3/4 ounce Punt e Mes
3/4 ounce Fernet Branca
1/4 ounce green creme de menthe
In a mixing glass half filled with ice, stir the ingredients. Strain into a chilled cocktail glass.
Tasting notes: Deep flavors of herbs and mint. Soothing after a long day or rich meal.
Tomorrow: Love is in the glass
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