Forget a Bloody Mary. Fernet, a type of spirit called an amaro (Italian for "bitter") is famed among Argentinians for its hangover-curing properties—and its, ahem, acquired taste (imagine a thick, herbaceous jagermeister, without any sugar).
Italian immigrants brought the digestif with them to Argentina in the 1800s, when it was thought to cleanse the system after a heavy meal. It surged in popularity again during the Falkland Islands conflict in 1982, when college students boycotted British whiskeys in favor of the fernet.
The exact makeup of Fernet Blanca, Argentina's most popular brand, is a closely guarded secret, but a garden's worth of herbs are rumored to be in the liquor: myrrh, rhubarb, chamomile, cardamom, aloe, codeine, mushrooms, fermented beets, coca leaf, gentian, rhubarb, wormwood, zedoary, cinchona, bay leaves, absinthe, orange peel, calumba, echinacea, quinine, ginseng, St. John's wort, sage, and peppermint oil. Saffron is said to be the most important ingredient, and Fernet Branca manufacturer Fratelli Branca is the world’s largest consumer of saffron (75 percent of worldwide output).
To cut the intense flavor, fernet is typically served on the rocks along with Coca Cola. Recipes differ on the ratios—experienced fernet drinkers might mix one part Coke to one part fernet, while those easing into the taste might water it down to as much as one part fernet to 9 parts cola.
So, what bottles should you buy to drink like an Argentinian? These are a few of the most common brands of the liquor:
Fernet Branca
The most popular brand, Fernet Branca, is actually from Italy and includes more than 40 herbs and spices. The recipe was established in 1845, by Bernardino Branca, and remains a well guarded secret.
1882
This Argentinian newcomer markets fernet kits that make it easy to whip up cocktails or pair the liquor with food: The "Kit Asado" comes with a tong for grilling, while the "Vaso Perfecto" claims to offer the ideal glass for sipping the drink.
Luxardo
Liquorice, condurango, cinnamon, enzian, saffron and cinchona give this 200-year-old Northern Italian classic its strong and bitter flavor.
Leopold
This Colorado newcomer brews small-batch liquors in its Denver distillery. Rose petals, elderflower, chamomile, and honeysuckle finish off the amaro, which ages in Chardonnay barrels for months before being hand-bottled.
Other Fernet Cocktail Recipes: