To me, there’s a great joy of having the digestif Fernet-Branca. It’s low alcohol and herbaceous. Fernet-Branca’s blend of 27 herbs and spices may be a closely guarded Branca family secret passed down from father to son, guaranteeing the protection of the quality that still makes it the digestive bitter liqueur par excellence, however it is no secret that the liqueur aids digestion. It’s totally acquired requires a sophisticated taste.
For this Thanksgiving, I wanted to create a delicious drink that will help aid with this huge meal. It’s no secret that Fernet is the go-to spirit to take on this task.
I do have a soft spot for the minty version of Fernet-Branca, Brancamenta. Its secret formula includes herbs imported from four continents and mint essential oil, creating a high-quality natural drink with refreshing, thirst-quenching qualities. I quickly did some research and found this amazing recipe that I riffed on with different ingredients from Pamela Wiznitzer of the Seamstress NYC.
A variation on Pamela Wiznitzer of Seamstress NYC‘s recipe
1 oz Brancamenta
1 oz Boardroom Carrot Vodka
1 oz Bailey’s Irish Creme
Combine in a mixer with ice and pour in a coupe!
Happy Holidays everyone! XO