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Winter Digestive

1 oz Fernet Branca
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Bitters, Angostura
Instructions

Build over crushed ice, stir.

Notes

I'm going to sub out the Angostura for Christmas Bitters from Adam Elmegirab shortly.

Cocktail summary
Created by
Zachary Pearson
Year
2011
Is the
author's original creation
Curator
Not yet rated
User rating
3 stars
(1 rating)
Yields Drink

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From other users
  • Spicy, bracing, strong mint/menthol. Might try using Ango amaro instead of bitters and upping the dosage.
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Comments
christina in tacoma commented on 11/14/2011:

What a great idea, thanks for posting this. I like this flavor combination quite a bit. I ended up going a little higher on the Punt e Mes.

Zachary Pearson commented on 11/15/2011:

Christina,

I was literally staring at a 9/10 empty bottle of Angostura, a 9/10 empty bottle of Fernet, and a half full bottle of Punt e Mes and thinking.... I've got to clean out the liquor cabinet! This is the result. I think there's just enough sweetness in the Vermouth to balance the Fernet, though if I had it lying around..... Antica would be really nice here, and play up the Christmas spicy thing.

Thanks,

Zachary

Ajvan commented on 12/22/2019:

Found this looking for Christmas / winter cocktails, and it's spicy and bracing with that strong fernet menthol taste. Used Carpano for the vermouth. Tempted to make it again with Angostura Amaro instead of bitters and up the dosage.