Fernet Branca Recipe

Inspired by Annette

Time30m

Serves20

Make Fernet Branca Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Herbs and Spices
In a bowl, combine a mix of your favorite herbs and spices such as myrrh, chamomile, saffron, and others. Ensure they are finely crushed to release their flavors.
2
Create the Sugar Syrup
In a saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove from heat and let it cool.

3
Combine Ingredients
In a large glass container, pour the 750 ml of Fernet. Then, add the cooled sugar syrup and the prepared herbs and spices mix. Stir well to combine all ingredients.
4
Infuse the Mixture
Seal the container tightly and let the mixture infuse in a cool, dark place for at least 2 weeks. Shake gently every few days to enhance the infusion process.

5
Strain the Mixture
After 2 weeks, strain the Fernet mixture through a fine mesh strainer or cheesecloth to remove the solids. Ensure you press the solids to extract all the liquid.
6
Bottle and Serve
Transfer the strained Fernet back into a clean bottle. If desired, add mint leaves and a few dashes of bitters for extra flavor. Seal and store in the refrigerator.