Fernet

Fernet is known as the bartenders’ best friend.  As I was looking up some information I came upon a pretty amazing fact; “San Francisco alone accounts for 25% of U.S. Fernet consumption”.

Fernet was brought about in 1845 by Bernadino Branca.

What he created was a grape distilled spirit as the base, and 27 other spices are rumored to be included in the mix.  Blended together, they create a thick, bitter liquor from these herbs and spices.

Supposedly included in the distillation are: gum myrrh, rhubarb, chamomile, cardamom, aloe, saffron, codeine, mushrooms, fermented beets, coca leaf, gentian, wormwood, zedoary, cinchona, bay leaf, absinthe, orange peel, calumba, echinacea, quinine, ginseng, St. John’s Wort, sage, peppermint oil, red cinchona bark and galanga.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: