In the world of Italian herbal liqueurs, Fernet-Branca stands in a league of its own—bold, bracing, and unapologetically bitter. This dark, aromatic amaro has been around since the 19th century and has grown a devoted global fan base, from Italian grandmothers sipping it post-dinner to modern bartenders using it in sophisticated cocktails.

Whether you’re discovering Fernet-Branca for the first time or you're already part of its loyal following, this herbal elixir offers an unforgettable tasting experience and a fascinating history.

What is Fernet-Branca?

Fernet-Branca is a type of amaro—a bittersweet, aromatic Italian herbal liqueur. Created in 1845 by Bernardino Branca in Milan, it’s made from a secret blend of 27 herbs and spices sourced from five continents.

The liqueur is aged in oak barrels for up to a year, resulting in an intense flavor profile that’s minty, spicy, and incredibly bitter, with notes of myrrh, saffron, aloe, chamomile, cardamom, and gentian root.

🌍 A Global Icon

Although Fernet-Branca is deeply rooted in Italian tradition, it has taken on a global identity—especially in places like Argentina, where it's mixed with Coca-Cola, and San Francisco, where it's beloved by bartenders and hip drinkers.

🧪 Homemade Fernet-Inspired Amaro (DIY Herbal Digestif)

While the exact Fernet-Branca recipe is a guarded family secret, you can craft a homemade fernet-style amaro that’s inspired by its bold, bitter profile.

🧾 Ingredients:

Bitters & Roots:

1 tbsp gentian root

1 tbsp angelica root

1 tsp quassia chips

1/2 tsp myrrh resin (optional)


Herbs & Spices:

1 tbsp chamomile flowers

1 tsp mint leaves (dried or fresh)

1 tsp fennel seeds

1/2 tsp saffron threads

1/2 tsp cardamom pods

2 cloves

1 small piece of cinnamon stick


Citrus & Extras:

Zest of 1 orange

Zest of 1 lemon

1 tbsp dried ginger root

750 ml neutral grain alcohol (vodka or high-proof spirit)


For Sweetening:

1 to 1½ cups rich simple syrup (2 parts sugar to 1 part water)

🧉 Instructions:

Step 1: Infuse the Botanicals

Combine all herbs, spices, citrus zests, and roots in a large glass jar.

Pour alcohol over them and seal the jar tightly.

Let it sit in a cool, dark place for 2 to 4 weeks, shaking the jar gently every few days.

Step 2: Strain and Sweeten

After infusion, strain the mixture through a fine sieve or cheesecloth.

Mix the infused alcohol with rich simple syrup to your taste. Fernet-Branca is lightly sweet, so don’t overdo the sugar.

Step 3: Bottle and Age

Pour the liqueur into sterilized glass bottles.

Let it age for 2 to 4 weeks to mellow and develop complexity.

🥃 How to Drink Fernet-Branca

1. Neat or On the Rocks

The traditional Italian way to enjoy Fernet is neat or over a large ice cube after a big meal—perfect as a digestivo.

2. With Coffee

Add a small splash of Fernet-Branca to your espresso for a bold caffè corretto, especially popular in Northern Italy.

3. In Cocktails

Fernet-Branca is powerful, so it shines in small doses in cocktails. Try these:

🍸 Toronto

2 oz Rye whiskey

1/4 oz Fernet-Branca

1/4 oz simple syrup

2 dashes Angostura bitters

Stir with ice and strain into a coupe. Garnish with an orange twist.

🧊 Fernet & Coke (Argentina's Favorite)

2 oz Fernet-Branca

4–6 oz Coca-Cola

Serve over ice with a lemon wedge.

🧪 Hanky Panky

1.5 oz Gin

1.5 oz Sweet vermouth

2 dashes Fernet-Branca

Stir over ice and strain. Garnish with an orange twist.

🧠 Fun Fernet Facts

Fernet-Branca is said to have medicinal origins, once marketed as a cure for cholera.

It contains saffron, one of the world’s most expensive spices.

In Argentina, over 75% of Fernet-Branca’s global sales occur. It’s practically a national drink there.

🏁 Final Thoughts

Fernet-Branca isn’t for everyone—but for those who love it, it’s intensely loved. Whether you’re savoring it slowly after a meal, mixing it into bold cocktails, or crafting your own herbal version at home, Fernet-Branca captures the spirit of Italian tradition and innovation.

It’s not just a liqueur—it’s an experience. One sip, and you're transported to a candle-lit Milanese café or a buzzy Buenos Aires bar.

Salute! 🍷