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Went to a bar in western Washignton and never had Fernet, but somehow got into a conversation with the bartender about it. He explained his love for it as his "Bartenders toothpaste" and I loved that ever since.
I have to say, I love the still image of the recipe with the cocktail shown on the side. Its great to be able to take a pic of it and see the ingredients and a visual of how the drink drink is supposed to be served.
Fernet is CRIMINALLY UNDERRATED as a force to be reckoned with in dessert cocktail applications. The dark bitterness lends itself well to and stands up great against the sweetness of chocolate, not to mention the menthol notes that end up recontextualized as mint. Every Christmas I make a Fernet Cream Liqueur, it is absolutely delicious.
I needed more recipes for Fernet because it absolutely is growing on me. Good selection here of stirred and sours. I’ll be making the “Color In Your Cheeks” and “Hanky Panky” tonight.
@@cactuarizard Thanks Charlie, that seems like a great intro to Fernet too. I bet swapping the Bourbon and Lemon for Appleton and Lime would make a great daiquiri too. Cheers!
hello! there's another classic one in argentina, it is pre fernet-cola. its called the ferroviario. 1 oz fernet branca, club soda to the top making a good foam and 2 oz sweet vermouth
Love this video because fernet branca is my favorite thing to drink and I always get at least a shot at any bar I go to. This video also reminded me I need a new bottle of bonded applejack and as I just checked a new bottle of fernet as mine is almost gone. Keep up the good work y’all. ❤
Outstanding cocktails and information, Leondro! I am a huge Fernet fan and I enjoy checking out different brands of Fernet! There are a couple of superb Fernet from California! I adore the Toronto! It's a long-time consistent fave!! Cheers!! Happy Thursday!!🙂
I picked up my 1st bottle of Fernet Bronca last night and made an "Old Bedfellows"....MY GOD, the depth of flavor this stuff adds to a drink is amazing. Can't wait to work with it some more
I happened to be in my favourite bar in Jakarta a few days after watching this and saw a bottle of branca menta. Had to try the tea tree sour. Such a lovely balanced drink. Thanks for the inspiration.
Loved this episode, the history and the culture behind the spirit was really interesting Fernet is one of those ingredients that is almost a novelty in my household to get a reaction out of guests, I am excited to try these recipes more seriously this weekend.
Praise the LordT!! I need more Fernet cocktails in my life. Why is it so freaking good? The Toronto is probably in my top 10 favorite cocktails (but i put a dash of angostura bitters in it)
Just opened the video, but seeing a second video on Fernet Branca, I'd love to see a video on Cynar. A bar near me had a vanilla milkshake cocktail that used spiced rum and Cynar, and I would love for a deep dive in understanding what black magic was involved to make it so tasty
shout-out to Fernet Lairo from Highside Distillery, here near Seattle. It's a bit drier, so it allows bartenders to balance cocktails with their own sweeteners. . also Vallet is tight
try the Macunaíma cocktail, it's brand new Brazilian classic, created in São Paulo at the Bar Boca de Ouro in 2014. Recipe: 45ml Cachaça 22,5ml lime juice 15ml simple syrup 7ml Fernet Branca
In college way back in 2003, I found two posters that I thought would look great in my apartment and give me a worldly appearance to romantic partners lol. The were a Branca and Campari, when I finally made it to the liquor store and found them, I fell in love! I haven't been without either since.
For the Tea Tree Sour, in the description of the video there is a dash of orange blossom water, but it is left out of the video. Should I include it or leave it out when making it? Thanks!
I went to Attaboy this past Sunday, and they used Fernet with Creme de Banane' and Paranubes as the base spirit in a Black Manhattan riff. I never would have imagined menthol and banana would be so amazing.
@@TheEducatedBarfly That's pretty cool! I'm imagining it was Giffard Banane', since it was a raw banana flavor. Maybe .75 Banane', .25 Fernet, since both were pretty prolific, and Ango, since there was some clove. Enjoy!
man, i'm argentinian and i would do anything to get a branacoin. have you ever tried the fernandito - fernet 30% and coke 70% or the minty one, that's the same mesures but with lime soda?
Can't believe you haven't done the Back In The Saddle yet! On paper sounds like the worst drink ever, but it is hands down the best fernet drink I've ever had. 30mL Fernet Branca 30mL Campari 30mL Lime 30mL Agave 7 Dashes Orange Bitters Whip shake, top with 30mL Ginger Beer Absolutely amazing, no other fernet cocktail even comes close.
I make my Toronto's with 1/4 oz of Fernet because I was so sure that's the spec! Not that I would mind more Fernet in the drink, at all, but now I'm wondering where the variation on the recipe comes from! Any thoughts?
How come when I made the Tea Tree Sour, my cocktail came out green, because of the Fernet Branca Menta and yours is orange? Is there maybe a difference between the Fernet Menta you guys get in the US and the ones in South America? Weird...
There’s a short coming out on it but its 1 Cup simple syrup and 1 stick Ceylon cinnamon blended in a blender and allowed to sit for 30 minutes then fine strained
My advise for anyone who doesn’t like fernet is stick with it and keep watching this channel. Im a huge fan of amaros, so a couple of years ago when I took my first sip of Fernet Branca I was fully expecting to love it - but this turned out not to be the case, on account of it tasting absolutely vile. I thought maybe my palate wasn’t as sophisticated as I’d thought, coz there’s NO WAY I was ever going to enjoy drinking something that tastes like mouthwash mixed with dirt… but now I had this bottle sitting at the back of the bar, and it wasn’t a cheap bottle, and as I kept seeing Leandro making all these cocktails that looked like they’d be amazing, if not for the bloody fernet that was in them, so eventually I ended up trying some. I wasn’t too keen on the first few I tried, but I’ll be damned if Fernet wasn’t starting to grow on me. I moved it into the ‘I don’t hate it’ category, then slowly but surely I found I was liking it more and more, and by the time the educated barfly had inspired me to make a midnight stinger and an Eeyore’s requiem, that’s when I realised my fernet coin had finally dropped!
So many of you youtube mixologist love Cocchi di Torino. It's probably my least favorite sweet vermouth. It's too sweet. I almost always prefer Dolin. Noilly Prat feels adjacent to Dolin in terms of flavor profile in my mouth and is also good when going for a richer, less sweet flavor. Buuuuuuut I've only had 4 different sweet vermouth so what do I know?😅
Gotta thank the song “ You Look Good in Neon” by Mike and the Moonpies Lyrics Check it out ⬇️ You gave me your last cigarette And when it’s closing time and the lights come on We should share this shot of Fernet I didn’t know what Fernet was ….. but I do NOW !! 🥃 Cheers ✌🏻😎
maybe as an ingredient, fernet is ok. But the argentinians rave with it. They drink it on the rocks, or with coke. several companies have tried to make fernet a thing here (chile), but it never sticks. It's not a good liquor by itself
1- WTH!?!? it cut you off!! I wanted to see what it looked like. 😤. 2- No you didn't with the deodorant...😅...well Papa gotta pay da bills. 3- Big Red! LOL!!!
I've been trying Frenet in a few drinks, and I gotta be honest: so far I really don't like it. The menthol-flavor is just overpowering no matter what I try.
The other day I drink Fernet for the first time... It was really disgusting. I was served a glass of Fernet and coke and I only fully drink it to say that it never started to taste better, just equally disgusting as it starts
Fernet is disgusting. Having worked in bars throughout my 20's, I am aware that it is like the secret cool kid club drink amongst bartenders. I've been peer pressured into doing far too many shots of the stuff after a shift. I am convinced that 90% of people secretly dislike it, but refuse to admit it, because it's "cool" to like it. I'm not saying it doesn't have a place in a cocktail... lots of gross things can make delicious mixers (like Jagermesiter) ... but on it's own it's puke worthy.
Head to thld.co/geologie_barfly70_0123 or scan the QR code on the screen and use code BARFLY70 and take their free skincare diagnostic to get 70% off skincare trial set. On top of that, they are giving you an exclusive bonus offer on one of their brand-new skin, hair, and body products, of your choice when you add it to your trial.
So glad you explained Fernet. I bought a bottle but had no idea what to do with it.
Went to a bar in western Washignton and never had Fernet, but somehow got into a conversation with the bartender about it. He explained his love for it as his "Bartenders toothpaste" and I loved that ever since.
I have to say, I love the still image of the recipe with the cocktail shown on the side. Its great to be able to take a pic of it and see the ingredients and a visual of how the drink drink is supposed to be served.
I’m Argentinian, grew up drinking fernet and love it till this day . Love your video thanks for all the recipes . I’ll try them all .
Fernet is CRIMINALLY UNDERRATED as a force to be reckoned with in dessert cocktail applications. The dark bitterness lends itself well to and stands up great against the sweetness of chocolate, not to mention the menthol notes that end up recontextualized as mint. Every Christmas I make a Fernet Cream Liqueur, it is absolutely delicious.
How do you keep your content so good and so regular. Your videos are fantastic and I look forward to them each day.
Thanks! I guess I just work hard 😂 just passionate about this stuff! Thanks for the support!
I needed more recipes for Fernet because it absolutely is growing on me. Good selection here of stirred and sours. I’ll be making the “Color In Your Cheeks” and “Hanky Panky” tonight.
Midnight Stinger
1 Bourbon
1 Fernet
.75 Lemon
.75 Simple
Whip shake, pour into rocks glass, crushed ice, mint sprig garnish
Cheers!
@@cactuarizard Thanks Charlie, that seems like a great intro to Fernet too. I bet swapping the Bourbon and Lemon for Appleton and Lime would make a great daiquiri too. Cheers!
I’ve been waiting for Leandro to make some cocktails using Fernet Branca. Ty Leandro!
Now that was a nice orange twist! I could see the oils spraying on my phone. Bravo!
hello! there's another classic one in argentina, it is pre fernet-cola. its called the ferroviario. 1 oz fernet branca, club soda to the top making a good foam and 2 oz sweet vermouth
I just made The Alligator (with maple syrup instead of cinnamon simple syrup). So full of flavor! Thanks for the recipe.
Love this video because fernet branca is my favorite thing to drink and I always get at least a shot at any bar I go to. This video also reminded me I need a new bottle of bonded applejack and as I just checked a new bottle of fernet as mine is almost gone. Keep up the good work y’all. ❤
Outstanding cocktails and information, Leondro! I am a huge Fernet fan and I enjoy checking out different brands of Fernet! There are a couple of superb Fernet from California! I adore the Toronto! It's a long-time consistent fave!! Cheers!! Happy Thursday!!🙂
Fantastic! I will continue on my Fernet journey!
Very happy you made this video, I love Fernet.
I picked up my 1st bottle of Fernet Bronca last night and made an "Old Bedfellows"....MY GOD, the depth of flavor this stuff adds to a drink is amazing. Can't wait to work with it some more
I happened to be in my favourite bar in Jakarta a few days after watching this and saw a bottle of branca menta. Had to try the tea tree sour. Such a lovely balanced drink. Thanks for the inspiration.
Loved this episode, the history and the culture behind the spirit was really interesting Fernet is one of those ingredients that is almost a novelty in my household to get a reaction out of guests, I am excited to try these recipes more seriously this weekend.
I just bought two bottles that were on sale because i remembered you using it pretty often.
Great to hear Marius again! Your small word exchanges make the best vids!
I bought my first bottle today. a few hours before you released this video!
Welp. Looks like I’m buying Fernet tomorrow 😂 super keen to try the first two in particular
I love Fernet and I also just grabbed Menta Branca! I'd love to see a few more recipes using that one.
I love the brancolada! Try it with smith and cross or stolen OP
My favorite digestif is 50:50 Fernet Branca:Branca Menta. It is outstanding.
Love this episode. Fernet is amazing. I gotta come up with a recipe to showcase Fernet on my channel. This video was inspirational.
Please do more episodes on Amaro cocktails.
Praise the LordT!! I need more Fernet cocktails in my life. Why is it so freaking good? The Toronto is probably in my top 10 favorite cocktails (but i put a dash of angostura bitters in it)
Just opened the video, but seeing a second video on Fernet Branca, I'd love to see a video on Cynar.
A bar near me had a vanilla milkshake cocktail that used spiced rum and Cynar, and I would love for a deep dive in understanding what black magic was involved to make it so tasty
I did one on Cynar but maybe we need to do another one lol ruclips.net/video/vzl1VqLlMOM/видео.html
@@TheEducatedBarfly Please do mi amaro amico! 😜
shout-out to Fernet Lairo from Highside Distillery, here near Seattle.
It's a bit drier, so it allows bartenders to balance cocktails with their own sweeteners.
.
also Vallet is tight
very nice. I started with the hanky panky and your suggestions sound very tasty. I'll have to try them!!
try the Macunaíma cocktail, it's brand new Brazilian classic, created in São Paulo at the Bar Boca de Ouro in 2014.
Recipe:
45ml Cachaça
22,5ml lime juice
15ml simple syrup
7ml Fernet Branca
One of my favorites. It also works with other Amari.
Toronto's are my absolute go-to cocktail. I'm trying to spread the good word. SO good. (I use maple syrup instead of simple.)
You have to use maple syrup, I mean common! Toronto? Canada?
I went to a new store today and found a Fernet Branca bottle stocked next to Campari and was wondering what it was! Thanks for the history lesson.
In college way back in 2003, I found two posters that I thought would look great in my apartment and give me a worldly appearance to romantic partners lol. The were a Branca and Campari, when I finally made it to the liquor store and found them, I fell in love! I haven't been without either since.
Could you do a video on Amaro Nonino?
Montgomery Smith from PDT is another favorite of mine.
2 oz Cognac
1/2 oz Benedictine
1/4 oz Fernet
Stirred, served up.
Wow what happened to the end of the cinnamon syrup it got of at blend?
I personally think hanky panky tastes the best when being rolled. That little bit of aeration does the work.
Dang boy, leaving us hanging on the Syrup at the end!
oh wow, yeah what did happen there? It's not cut off in the edit... We'll release that separately then.
Appears quick cinnamon syrup pro tip in video was cut off at end. Was all steps presented?
There’s a full tutorial on it: ruclips.net/video/nMg_70GvhEk/видео.html
@The Educated Barfly
Found it! Appreciate the quick version vs. other recipes requiring steeo overnight.
Would a drop or two of crème de menthe in some regular fernet be a reasonable substitute for fernet menta?
For the Tea Tree Sour, in the description of the video there is a dash of orange blossom water, but it is left out of the video. Should I include it or leave it out when making it? Thanks!
I was wondering the same thing. I made it with 1 dash and it was great, made it with 2 and it was even better!
I went to Attaboy this past Sunday, and they used Fernet with Creme de Banane' and Paranubes as the base spirit in a Black Manhattan riff. I never would have imagined menthol and banana would be so amazing.
attaboy is incredible, really wish they had more space but it’s worth the wait
@@theelk801Sam Ross knows what he's doing and has a good eye for talent. Are you referring to the NYC or Nashville location?
I was just at an Event on Monday and Sam Ross made Me a Penecillin 😂 gotta try that Manhattan riff!
@@TheEducatedBarfly That's pretty cool! I'm imagining it was Giffard Banane', since it was a raw banana flavor. Maybe .75 Banane', .25 Fernet, since both were pretty prolific, and Ango, since there was some clove. Enjoy!
I was hoping to see The Old Timber here...I definitely need to try some "Hankey Panky" with an "Alligator"...um no wait "and" not "with".
Have you ever had any Petrus amaro? It's the most bitter of the bitterest
man, i'm argentinian and i would do anything to get a branacoin.
have you ever tried the fernandito - fernet 30% and coke 70% or the minty one, that's the same mesures but with lime soda?
Also, keep in mind that Fernet-Branca made in Italky has a DIFFERENT flavor that the one made in Argentina. Here, in US we get the Italian version.
Can't believe you haven't done the Back In The Saddle yet! On paper sounds like the worst drink ever, but it is hands down the best fernet drink I've ever had.
30mL Fernet Branca
30mL Campari
30mL Lime
30mL Agave
7 Dashes Orange Bitters
Whip shake, top with 30mL Ginger Beer
Absolutely amazing, no other fernet cocktail even comes close.
Thank you! 👍👍☺
Trufttle amaro? Where can I try that?
I thought the tea tree sour was going to have tea tree oil in it. There's probably some similarity in taste to Frenet, come to think of it.
Yeah, i guess you might want to strain the syrup before using it :D
Definitely gonna try the alligator during the weekend.
Uh yeah, strain the syrup
I make my Toronto's with 1/4 oz of Fernet because I was so sure that's the spec! Not that I would mind more Fernet in the drink, at all, but now I'm wondering where the variation on the recipe comes from! Any thoughts?
I've got a fernet coin as well. I'm onto you lads.
How come when I made the Tea Tree Sour, my cocktail came out green, because of the Fernet Branca Menta and yours is orange? Is there maybe a difference between the Fernet Menta you guys get in the US and the ones in South America? Weird...
Video with Suze or Amaro Nonino please!
Oh man, no Midnight Stinger? That drink has no right being as delicious as it is.
You forgot the classic with coke haha. Greetings from Argentina!
Do you have instructions for the cinnamon syrup that you can share?
There’s a short coming out on it but its 1
Cup simple syrup and 1 stick Ceylon cinnamon blended in a blender and allowed to sit for 30 minutes then fine strained
What is the primary flavor of Fernet Branca? That flavor strongly reminds me of Chinese medicine I used to take as a kid.
nice. I like it
I drink so much fernet at R bar in San Francisco
The best bonded rye is probably Old Overholt.
Mmmmm it’s good but the best?
Creole Shrub is the best
Fernet, or as I like to refer to it, Coffin Juice.
I'm having a cocktail night with my girlfriends. You're right on time.
My advise for anyone who doesn’t like fernet is stick with it and keep watching this channel. Im a huge fan of amaros, so a couple of years ago when I took my first sip of Fernet Branca I was fully expecting to love it - but this turned out not to be the case, on account of it tasting absolutely vile. I thought maybe my palate wasn’t as sophisticated as I’d thought, coz there’s NO WAY I was ever going to enjoy drinking something that tastes like mouthwash mixed with dirt… but now I had this bottle sitting at the back of the bar, and it wasn’t a cheap bottle, and as I kept seeing Leandro making all these cocktails that looked like they’d be amazing, if not for the bloody fernet that was in them, so eventually I ended up trying some. I wasn’t too keen on the first few I tried, but I’ll be damned if Fernet wasn’t starting to grow on me. I moved it into the ‘I don’t hate it’ category, then slowly but surely I found I was liking it more and more, and by the time the educated barfly had inspired me to make a midnight stinger and an Eeyore’s requiem, that’s when I realised my fernet coin had finally dropped!
Deep dive on amaretto or campari please
Can and will do :)
@@TheEducatedBarfly than you so much, I love your channel bro, I tried mixing amaretto and campari and thay work well together in my opinion
It's Marius!!!!! I missed the man's voice
Im here because of Alfred
the cinnamon syrup recipe seems incomplete
Quickly! Comment before they reupload!
We made a short out of it. But it’s 1 cup simple 1:1 and 1 stick cinnamon blended in a blender. Allow to sit 30 minutes then fine strain
So many of you youtube mixologist love Cocchi di Torino. It's probably my least favorite sweet vermouth. It's too sweet. I almost always prefer Dolin. Noilly Prat feels adjacent to Dolin in terms of flavor profile in my mouth and is also good when going for a richer, less sweet flavor. Buuuuuuut I've only had 4 different sweet vermouth so what do I know?😅
to this! turn that
So, this is why you're so handsome. Oh, and another brilliant video. Thanks, as always, for educating the huddled masses.
Gotta thank the song “ You Look Good in Neon” by Mike and the Moonpies
Lyrics
Check it out
⬇️
You gave me your
last cigarette
And when it’s closing
time and the lights
come on
We should share this
shot of Fernet
I didn’t know what Fernet was ….. but I do NOW !! 🥃
Cheers ✌🏻😎
maybe as an ingredient, fernet is ok. But the argentinians rave with it. They drink it on the rocks, or with coke. several companies have tried to make fernet a thing here (chile), but it never sticks. It's not a good liquor by itself
Sorry, fernet branca tastes like gasoline to me. But I love Campari. I'll try these cocktails and see if my mind changes.
1- WTH!?!? it cut you off!! I wanted to see what it looked like. 😤. 2- No you didn't with the deodorant...😅...well Papa gotta pay da bills. 3- Big Red! LOL!!!
First Fernet con Coca. Need no more than that. We perfected the science, you are welcome, los Argentinos! Second France 🤣🤣🤣🤣🤣
I've been trying Frenet in a few drinks, and I gotta be honest: so far I really don't like it. The menthol-flavor is just overpowering no matter what I try.
That’s what I used to think. Trust me, it grows on you.
2 WORDS: INDUSTRY SOUR
Fernet....coke.....all you need
Sorry, but you cannot make something with licorice flavor taste good to those who despise licorice. Fernet, absinthe, etc. are off the list, period.
oof that pronunciation 😬 Fernet Branca “Fare-nay” “Brank-a” not “Fur-net Brawn-ca” 😂
Using American rye for a Toronto? That's pretty damn blasphemous
And yet it’s an American cocktail 😂
Most polarizing? In a world that contains Malört? 🤣
😂 good point!
Ain't nobody payin $40 for that shit
O KO KO KO KO l KO KO LP KO KO KO KO KO
The other day I drink Fernet for the first time... It was really disgusting. I was served a glass of Fernet and coke and I only fully drink it to say that it never started to taste better, just equally disgusting as it starts
Fernet is disgusting. Having worked in bars throughout my 20's, I am aware that it is like the secret cool kid club drink amongst bartenders. I've been peer pressured into doing far too many shots of the stuff after a shift. I am convinced that 90% of people secretly dislike it, but refuse to admit it, because it's "cool" to like it. I'm not saying it doesn't have a place in a cocktail... lots of gross things can make delicious mixers (like Jagermesiter) ... but on it's own it's puke worthy.
The video didn't finish 😭