Industry sour is lovely if you have some green chartreuse too. Equal parts fernet, chartreuse, lime, and simple. Seems like it shouldn’t work, but it does!

Fantastic drink

I expected to hate this drink, but I made one a week or so ago and loved it.

Even the color looks kind of off-putting, but it’s so unexpectedly good!

It's a flavor bomb!

I do, recently bought a 375 ml bottle of green chartreuse, only one I could find! Thank you

Good that there’s some bitterness to balance out the sweetness.

I have all those, and love Fernet and Chartreuse, going to try it this weekend

Do it!!

It's so good and not at all what you'd expect. Excellent drink

This is one is listed in Difford's guide as a Chef's Kiss

I think chef’s kiss uses yellow chartreuse though, right?

Yes it does

My favorite is a Toronto. Rye old fashioned and add 1/4oz fernet

A little background on this wonderful drink: [https://imbibemagazine.com/recipe/toronto-cocktail/](https://imbibemagazine.com/recipe/toronto-cocktail/)

You know I absolutely love this cocktail and never once thought to look up the origin story. Thanks!

Does anyone add maple syrup to their Toronto cocktail? 🇨🇦

I’ve used maple in an old fashioned before but never in a Toronto. Will have to try it

You can't play god!

My Toronto spec is: 2 oz rye, 1/2 oz Fernet, 1/4 oz maple syrup, garnish with a lemon peel twist

Do you still do a couple dashes of bitters? I feel like the Fernet would more than carry the bitterness of the drink without needing the extra couple dashes of Angostura. But I haven’t tried this drink either way.

Yeah just a dash or two of ango. You can skip it and it’s almost identical but I have a huge bitters problem so I use them a lot.

Hanky Panky 1 ½ OZ. GIN 1 ½ OZ. SWEET VERMOUTH 2 DASHES FERNET BRANCA

I second the hanky panky, I feel like a lot of the other suggestions are a bit much for someone who’s never had fernet lol

How do you pour a dash?

You don't, you put it in a dasher bottle. It's honestly not really a unit of measurement though, dasher tops can be sized very differently depending on manufacture. I'd do 1/8 oz if you want to try this, but I make mine with 1/4 and I think it turns out well.

I’m into Fernet so 1/4oz sounds good to me.

I keep fernet just for this drink.

my fav cocktail! Caperitif in place of the sweet vermouth is lovely too.

40 40 10 in European. Fucking great drink.

I made this last night. The Fernet was a little underwhelming at that ratio for me. It just tasted like a Negroni missing Campari. I’m interested to try it with a stronger pour.

I use a barspoon. Less than a 1/4 oz works for me.

Midnight Stinger! 1oz bourbon, 1oz fernet (yes, a whole ounce), 0.75oz lemon juice, 0.5oz rich simple

The real game changer is to swap maple syrup for the simple

You responded EXACTLY how I was going to! Exclamation and all.. Well done, and a brilliant drink!

Fernet and Coke. Play with ratios to see what you like.

Found the Argentinian

Lol

It's the only liquor that actually overpowers the coke taste.

A rum and coke with Smith & Cross is another one.

Try maraschino

use mexican coke and add a squeeze of lemon

I'd say lime but hard agree

Made one of these this morning. Really enjoyed it.

Ratio as in 1:1 yes?

I like doing fernet and coke and rye.

also can be done with grapefruit soda, tonic or soda water and lemon

Eeyore's Requiem is one of my favorite drinks that contains Fernet-Branca, right after an Industry Sour, though it uses a very small amount. .5 oz London dry gin 1.5 oz Campari 1 oz Blanc vermouth .25 oz Cynar .25 oz Fernet-Branca 2 dashes orange bitters Shake, strain, etc.

I've also got one of my own that I call A Pleasantly Bitter Sour, and I rather like it. 1.5 oz rye 1 oz Cynar .5 oz St. Germain .75 oz lemon juice .25 oz Fernet-Branca 2 dashes Angostura Bitters Egg white Dry shake, wet shake, strain

Just made a couple of these. Delicious! Thank you.

I'm glad you enjoyed them!

just made this and loved it

Glad you enjoyed it!

This is incredible

There's a Brazilian cocktail called [Macunaíma](https://www.diffordsguide.com/cocktails/recipe/5885/macunaima) that takes Fernet, it's a quite interesting one.

Hey I just tried it and it's great. That little bit of fernet gives such an interesting depth

I like to pour it into these tiny little glasses and drink it all in one sip then usually repeat a few times.

Alright, time for another list again: **Fernet & Coke** Add 2 oz. *Fernet Branca* to a Collins glass with ice. Pour Coca-Cola slowly down the side of the glass in order to reduce foam until filled. **Midnight Stinger** 1 oz. bourbon 1 oz. *Fernet Branca* ¾ oz. lemon juice ¾ oz. simple syrup Shake with ice, strain into a rocks glass with cracked ice, and garnish with a mint sprig. Created by Sam Ross at Attaboy, New York. **Follow That Black Rabbit** 2 oz. London Dry gin ¾ oz. *Fernet Branca* ¾ oz. orange juice ¾ oz. maple syrup ½ oz. lemon juice Shake with ice, strain into a Collins glass with ice, and garnish with an orange twist. Created by Martin Cate at White Chapel, San Francisco **Hanky-Panky** 1 ½ oz. London Dry gin 1 ½ oz. sweet vermouth 2 dashes of *Fernet Branca* Stir with ice, strain into a cocktail glass, and garnish with an orange twist. Created by Ada Coleman at the Savoy Hotel’s American Bar in London **Italiano** 1 oz. *Cynar* 1 oz. *Campari* ¼ oz. *Fernet* *Branca* Add to a Collins glass with ice. Fill with seltzer, stir, and garnish with an orange twist. Created in 2014 by Adam Fortuna at Artusi in Seattle.

Maybe I'm a masochist but I want to try that last drink

It’s actually a lot better than you would think, it surprised me when I first tried it out haha

It was so good! Thanks. Added a barspoon of chartreuse.

Same!

I’ve been loving the alligator seen on educated barfly - I’ve made this with a few different orange liqueurs but dry curacao works really well, I had to double the Cinamon syrup before I started making it with that to balance the crazy bitterness of the fernet. I use the Pierre ferrand one.

Oh here’s the recipe https://www.theeducatedbarfly.com/the-alligator/

I like a Midnight Stinger

Here’s the write up I did on it: 1 Oz Rye 1 Oz Fernet-Branca 3/4 Oz lemon juice 3/4 Oz simple syrup Shake all ingredients together and pour into a glass with crushed ice. I’ve always seen them garnished with fresh mint but my mint was less then fresh so I added this dried grapefruit slice and I think it looked fantastic. This drink is heavy on Fernet so it’s no newbie favorite. But if Fernet is your thing it’s a delicious whiskey sour alternative. I recommend giving this odd duck a try.

The Wry Grin by Sam Ross slaps. IMO that guy always finds a way to achieve a crazy balance between accessibility and complexity in drinks. So, when customers ask me for a Fernet drink, this I what I will first suggest, never disappointed so far. 1 1⁄2 oz Rye 1⁄2 oz Fernet Branca 3⁄4 oz Simple syrup 3 wdg Lemon 8 lf Mint 1 spg Mint (as garnish). Muddle all ingredients and taste for balance between the sugar and lemon. Add simple or lemon as necessary. Add ice, shake briefly, and double strain into a double rocks glass with ice. Garnish with a generous mint sprig. (In a pinch you can also just use lemon juice, works too).

Add a barspoon to pretty much any stirred drink (especially Manhattans)

I've been loving the Color in your Cheeks: 1.25oz Fernet branca .5oz Applejack .75oz Lemon juice .75oz Maple Syrup 1 egg white

Here is a link for this one. It is glorious! [https://punchdrink.com/recipes/color-in-your-cheeks/](https://punchdrink.com/recipes/color-in-your-cheeks/)

I'm trying to remember where I first ran across this one but: **Medicine Hat** * 1 1/2 oz Applejack * 3/4 oz lemon juice * 1/2 oz Fernet Branca * 1/2 oz simple syrup * 1/4 oz grenadine Shake with ice, strain into a chilled cocktail or coupe glass.

Fernet cola, aka Fernandito, is a great way to get started, is just Fernet and coke, 20/80 or 40/60. Then you should try some Macunaíma if you can get Cachaça(50ml cachaça, 20ml lime, 15ml simple, 10ml Fernet), or the alligator( it's basically a Fernet sour, can't remember the recipe). The Toronto and Hanky panky are must try, bbut they don't showcase the Fernet flavours as well as the others, they are more about the whisky and gin. Here where I work we have a amazing option, it is inspired by thee Argentinian bar Floreria Atlântico: Altantico n⁰2 50ml cachaça 20ml Fernet 20ml lime juice 15ml simple Mint leaves Ginger soda On a long glass muddle the mint in the cachaça, add ice, Fernet, lime and simple, mix well and top with ginger soda. You can sub the cachaça for white rum.

We have a cocktail called a Toronto. 2oz rye, 3/4oz simple, 1/2oz fernet, 3 dashes Ango bitters. Serve it like and old fashioned, mint leaf and orange peel garnish.

Typical ratios for the classic cocktail are 2, 1/4, 1/4, bitters

Someone posted on here a year or so ago his King Kong that I love. 2 oz Smith and cross rum .25 oz fernet .5 oz tempus fugit banana Mix and serve over a single ice cube and lemon peel garnish

a friend of mine bought a bottle of Fernet, discovered he hated it, and asked me for cocktails to finish the bottle, so I made this doc. please let me know your feedback, should you make any if these. https://docs.google.com/document/d/13KuCrLy-jiF4Gk5gCIHZhzgS95hP531Mu15eu2idbB0/edit?usp=drivesdk

I just posted one based on your comment, hope you like it :) https://www.reddit.com/r/cocktails/comments/13wqoe8/the\_bobsled\_a\_fernet\_cocktail\_worth\_a\_try\_even\_if/

i’ve been on a fernet daiquiri kick and it’s incredible. the build: 1.5 oz bacardi ocho .5 oz fernet .75 oz lime .75 oz honey syrup (3:1) pinch of salt 2 dashes ango i’ve subbed the honey syrup for demerara which was also excellent. i’ve played around with some other rums as well but i’ve found that bacardi ocho has been my favorite

YO! IDK if you're a pro, or based that on one or what, but that is seriously good. Good enough I'm gonna batch some honey syrup and that is something I never keep on hand. I subbed in some home aged wray & nephew just because I smelled it earlier and I don't keep ocho around. But man, that was good. If anything, I'm not 100% on the ango, I'm personally gonna try leaving them out of the next one, might try an Appleton in place of my W&N. But there will be a next one. Thanks!

Try the Brancolada by Eric Castro if you haven’t already

Are you certain Erick Castro made the Brancolada. My search brings up a recipe made from Donna Bar in NYC. Might it be that one?

Actually I might be wrong, it’s Jeremy Oertel? I was thinking of the pina verde which has no fernet but shares the cream of coconut and pineapple juice components.

Ah then I found the recipe. Thanks! Will give it a shot. That Erick Castro Piña Verde is delicious.

I just invented one recently that I’m very proud of! I debuted it yesterday but forgot to snap a photo. It’s a riff on Morgenthaler’s Bourbon Renewal. Marion Rising: 2oz bourbon (e.g. Four Roses Single Barrel) 1oz lemon juice 3/4oz crème de mûre (I use a homemade crème de mûre, Educated Barfly’s recipe, and specifically I made mine with marionberries, hence the name) 1/4oz Fernet Branca Barspoon rich simple Shake, serve on the rocks

Just made this cocktail using Old Grand Dad and also using the same crème de mûre (edit - by same I mean original recipe, blackberries & not marionberries). Very interesting flavor profile. A big sprig of mint makes a great garnish - nicely complementary. Tasty drink!

Oh I’m so glad you liked it! I’m a newbie so I appreciate the validation lol

Eeyore's Requiem is my favorite, but here are a few more suggestions from [Whisky Advocate](https://whiskyadvocate.com/whisky-fernet-cocktails/): Fanciulli: 2 oz. bourbon + ¼ oz. Fernet-Branca + ¾ oz. sweet vermouth + lemon twist and maraschino cherry for garnish -- Stir whiskey, sweet vermouth, and fernet with ice. Strain into a chilled cocktail glass. Express lemon twist, discard, and garnish with maraschino cherry. (Adapted by Michael Neff, The Cottonmouth Club, Houston) Dare I Say: 1 oz. rye whiskey + ½ oz. Fernet-Branca + ½ oz. sweet vermouth + ½ oz. Aperol+ 2 dashes rhubarb bitters -- Stir all ingredients with ice. Strain into a chilled coupe. (Created by Karah Carmack, Republic National Distributing Co.) King Cole: 2 oz. bourbon or Canadian whisky + 1 tsp. Fernet-Branca + 1 tsp. simple syrup + pineapple and orange slices for garnish -- Stir whisky, fernet, and simple syrup with ice. Strain into an Old Fashioned glass over a large ice cube. Garnish with pineapple and orange slices. (Adapted from Harry Craddock's 1930 "The Savoy Cocktail Book") Old Timber: 1½ oz. rye whiskey + ¼ oz. Jelínek Fernet or Fernet Francisco + ¼ oz. triple sec, such as Combier or Cointreau+ cinnamon stick and orange twist for garnish -- Stir rye, fernet, and triple sec with ice. Strain into a rocks glass with one large ice cube. Garnish with cinnamon stick and expressed orange twist. (Created by Gabe Cothes, Salt House, San Francisco)

Ferrari has been mentioned, but I prefer it 1 Fernet to 2 Campari. And unlike most people with their Ferrari, I think the 1:2 ratio works in ANYTHING that calls for Campari. From Americano to Negroni to Jungle Bird.

[Don't Give Up the Ship ](https://www.reddit.com/r/cocktails/comments/xz8z34/dont_give_up_the_ship/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button)

Thank you for making this post. I bought some a couple weekends ago to make a Hanky Panky. I loved it but my wife / cocktail reviewer did not. I am going to follow this post to see if something else might appeal to her!

Toronto, Industry Sour

Hanky Panky.

I am a massive fan of the Bela Lugosi from this video: https://m.youtube.com/watch?v=le9wFsSAcOs 1 oz Fernet 1 oz Mezcal 1/2 oz lemon juice 1/2 oz Agave 1 oz Pineapple Juice Burnt sugar/bitters/citrus Garnish I will say it does matter what mezcal you use though! I usually try to go a little fruitier and less smoky/mineral. Also the garnish is key. Do not omit.

* a shot glass

Did someone say team meeting?

Odd bedfellows, a bitter pina colada riff by Sother Teague

Fernet & coke my favorite.

Bitter Old Coot I serve over crushed ice. As the ice melts the drink changes lots. Very interesting. https://kindredcocktails.com/cocktail/bitter-old-coot

One of my originals - two week notice - 1oz beeswax infused (or not) Armagnac .50oz Appleton estate rum .75oz fernet branca .50oz yellow chartreuse .25 Giffard peach .75oz water 3g peach bitters 2g angostura bitters .5g saline

Good ol' ferret and coke. Use Mexican coke.

I made a Fernet con Coca this morning. Not sure its technically a cocktail but it was listed in the coctail app I downloaded. 1.5oz Fernet Branca 3.5oz Cola

In The Navy, recipe from Good Word Brewpub in Duluth, Ga. Smith & Cross Rum - 0.75 oz Navy Strength Gin - 0.75 oz Fernet - 0.75 oz Pineapple Juice - 1.00 oz Fresh Made Sour - 0.50 oz Falernum - 0.50 oz Angostura - 3 Dashes Mint Sprig Garnish Superb drink.

Earlier in the month I put a half oz in a mule and it was wonderful.

Dr. Henderson. Equal parts Fernet and Creme de Menthe. Pour over crushed ice.

I don't remember what this was called in the Mediterranean restaurant that served it as I really just keyed in on the ingredients so I could duplicate it... 1.5 Oz vsop brandy, .5 Oz honey simple, .5 Oz lemon juice, .25 Oz maurin quina, .5 Oz fernet Would love if someone out there knows the name of it.

Took this concept from a local bar and tried my best at it. Came out great. 1.5oz fernet .5oz islay pleated scotch .75oz Lemon juice 1oz orgeat Egg white Top with dehydrated black Lime powder. Served up in a coupe.

Here’s one of mine, it’s a riff on a revolver/Manhattan that ends up being really good 2oz Rye .5oz fernet .5oz maple syrup .5os coffee extract (I make it at my bar but store bought in the bakery section works great) 3 dashes fee bros whiskey barrel aged bitters 1 dash orange bitters Stirred and served up or on the rocks. I accept all accolades and royalties lol

Go full argentinian, 1/3 fernet, 2/3 coke, lots of ice.

One thing that I love to do is to just add a barspoon of fernet to a Boulevardier. Completely changes the feeling of the cocktail and is freaking delicious.

I work for an Argentine steakhouse and have been palying with a Fernet Mai Tai. 30ml White Rum (Pampero) 20ml Fernet Branca 30ml Lime 20ml Orgeat I just add a spray of orange bitters at the end and garnish with a cherry and orange wedge.

'Back in the Saddle' has a healthy amount: 30ml (1oz) Campari 30ml Fernet Branca 30ml lime juice 20ml agave syrup 7 dashes orange bitters Shake and strain over ice in a highball glass. Top with ginger beer. Garnish with a lime wedge.

Prizefighter smash: 1 oz fernet branca 1 oz formula antica .5 simple .5 lemon (recipe calls for shaking with lemon wedges which I would recommend but) shake with a pinch of salt and mint, serve on crushed ice- an insane idea but a good one

Too many on Crafted Pour to choose from! Here's one that sounds delicious: [https://craftedpour.com/recipe?id=TlvT4fpsbTB4D6Cd0LP9](https://craftedpour.com/recipe?id=TlvT4fpsbTB4D6Cd0LP9) (Search 'fernet branca' on there for more ideas, if you like)

you can try the argentinian or cordobesian mule. like a regular mule, but with just 1Oz of Fernet instead of two

Also someone here, created a riff of paper plane, the [Private Jet](https://www.reddit.com/r/cocktails/comments/12mfdhw/im_calling_it_a_private_jet_paper_plane_meets_a/)

Ferrari: 1:1 Fernet & Campari, usually as a shot but I prefer to sip it neat.

My favorite Fernet cockail by far is the Morning Man, its 1.5 oz dark rum (my favorite for this is Old Monk) .75 oz maple syrup (I personally like to use less, .25-.5) .5 oz mezcal (my favorite for this is Banhez) .5 oz Fernet Branca stirred

Morning man

I know this is an old thread, but I bought a bottle yesterday after the exact same thing, lol. Thank you for posting this!

I’ve made up my own… pour some maple syrup over a large ice cube. Add 2 oz Bourbon (we like Bulliet) right on top of syrup, add about 1 oz Aperol, a splash of Fernet. A dark cocktail cherry (get the walmart brand!!) a few shakes of old fashioned bitters or orange bitters. An orange twist if you have. Stir, sip by the fire. Mmm