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Mixing with Fernet Branca

Fernet Branca is Italy’s most well-known digestive bitter liqueur. It was created back in 1845 and is made from a range of 27 herbs including, barks, roots and spices. It was conceived to be a medicine for its healthful effects. Now a well loved liqueur proudly positioned on many bartenders back bars.

It Pays To Be Fernetical


  • 30ml Fernet Branca
  • 30ml Pisco
  • 10ml Poire Williams EDV
  • 20ml Salted Honey Rhubarb
  • 20ml Lemon Juice
  • 20ml Egg White

METHOD: Add all ingredients into a cocktail shaker, dry shake it followed by an ice shake. Double strain the cocktail.


GARNISH: A sprig of lemon balm and dehydrated rhubarb dust on top of the completed cocktail.