Fernet

Fernet refers to a particularly bitter, lightly sweetened style of amaro, built on botanicals such as myrrh, rhubarb, chamomile and saffron. Fernet-Branca, formulated in Milan in 1845 by the herbalist Bernardino Branca from twenty-seven botanicals, is its reference bottling. Favoured by bar professionals as a digestif and a shot, it also anchors craft cocktails and the celebrated Argentine Fernet and cola.