Appetizer à l'Italienne

This is a long overdue entry. I was introduced to this drink by the esteemed John Gertsen at Drink, who took from The Flowing Bowl. Not for beginners, but not to be missed.

2 oz Sweet Vermouth
1 oz Fernet Branca
1 dash Absinthe (or substitute)
2 dashes Simple Syrup

Combine ingredients in ice-filled glass and stir for 20-30 seconds. Strain into a down glass.

Bonzoni

From Patrick Duffy, revitalized by Rogue Cocktails. A great aperitif.

2 oz Sweet Vermouth
1 oz Fernet Branca

Combine in a glass and stir for 25-30 seconds. Strain into a cocktail glass and garnish with an orange twist.

Don's Little Bitter

File this under "bizarre" or "lol wut." A recent trend, at least in Boston, is using a healthy dose of bitters (>1 oz) in drinks. Don Lee of NYC's pdt created this strange concoction.

1/4 oz Peychaud's bitters
1/4 oz Angostura Orange bitters
1/2 oz Angostura bitters
1/2 oz Lemon juice
1/2 oz Fernet
1/2 oz Simple syrup
1 oz Rum (preferably Barbancourt 8 year)

Combine in an ice-filled glass and shake for 15-20 seconds. Strain into a cocktail glass or serve down in a chilled, empty rocks glass.

Enjoy.

Toronto

Fernet is an asshole. The flavor is frontal assault on your senses. The first taste is like being punched in the face. But, it's still sooooo delicious. The best way to enjoy Fernet is as a shot (preferably with a bartender) after a long night of drinking. The second best way is in a Toronto.

2 oz Rye (Rittenhouse or other higher proof rye)
1/4 oz Fernet Branca
1/4 oz simple syrup
2 dashes Angostura

Warning: Some drinks are more forgiving than others and allow for reckless measuring. This is not such a drink. A dash too much Fernet and this drink is ruined.

Combine ingredients in an ice-filled glass and stir for 20-30 seconds. Strain into a cocktail glass. Some use an orange peel as a garnish (others even flame it), but I don't think a garnish necessary. Those new to Fernet, however, may enjoy the additional familiar flavor.

Enjoy.