Though most brands keep their recipe secret, this Italian-style liqueur is typically made with a blend of various spices and herbs such as saffron, juniper, rhubarb, aloe, chamomile, and mint. Because of the extensive list of ingredients, Fernet is characterized by its complexity and a usually a unique, bittersweet flavor.
The most popular brand is the Milan-based Fernet Branca, invented in 1845 by Bernandino Branca. The drink has been a mainstay in Italy and Argentina, and lately, it has been experiencing a somewhat of a renaissance because of its use in some of the classic cocktails such as Toronto or Hanky Panky.
Brancamenta is a minty version of Fernet Branca—the richly flavored amaro from Milan. This liqueur is also based on more than thirty botanicals, but it also includes essential peppermint oil from Piedmont. The resulting drink is dark brown with amber highlights.
The flavor is bittersweet, and the aroma is herbal and earthy with a dominant minty note. Brancamenta was released in the 1960s, and it was inspired by the famous opera singer Maria Callas. Supposedly, Callas liked to drink her Fernet Branca with mint syrup—as this would make it lighter and easier to drink.
This Italian amaro was first produced in 1815, and it is still made according to the original secret recipe that employs 33 different herbs and roots. The recipe was developed by Ausano Ramazzotti, who offered the drink at his café, located in the vicinity of Milanese La Scala. Ramazzotti is an intense, medium bitter digestif that is best enjoyed neat or on the rocks, preferably with the addition of lemon twist.
Apart from the original version it also comes as Ramazzotti Menta, Black, and Limone.
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