Fernet-Branca

Fernet-Branca is a brand of fernet, which is a style of amaro starting in Italy. Made by Fratelli Branca and formulated in Milan in 1845, it is one of the best-known Italian bitters. Fernet-Branca is often drunk neat as a digestif, typically served in a cordial glass, or as a mixing component in cocktails such as the Toronto, the Fanciulli, and others.

On the other hand, Fernet is an Italian bitter or amaro, a liqueur produced from herbs and spices. It is known for its bitter flavor and its followings, especially in Argentina. Fernet has a higher alcohol content than most bitters, from 40 to 45% alcohol.

Fernet-Branca is also great with

Hanky Panky
3 minutes
Hanky Panky

The Hanky-Panky is a cocktail made from gin, sweet vermouth, and Fernet-Branca, an Italian digestivo which is the star of this recipe. It was created by Ada Coleman, head bartender at the Savoy Hotel, London somewhere between 1903 and 1923. It was served initially to Sir Charles Henry Hawtrey (1858 to 1923), an actor and writer.

Savoy Corpse Reviver
3 minutes
Savoy Corpse Reviver

The Corpse Reviver family of named cocktails are occasionally drunk as alcoholic hangover cures of potency to be able to revitalize even a dead person. This recipe is a variation created by Gilmore in 1954.

Fernandito
2 minutes
Fernandito

Fernet con coca, also known as fernando, its diminutive fernandito, or several other nicknames, is a long drink of Argentine origin consisting of the Italian amaro liqueur fernet and cola, served over ice. The success of the Fernandito cocktail started in the early 20th century when Fernet was first brought into the country by Italian immigrants. From then on, consumption of Fernet grew drastically.